Vinal Bakery multigrain English muffins from Pastry Love: A Baker's Journal of Favorite Recipes (page 143) by Joanne Chang

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Notes about this recipe

  • anya_sf on January 15, 2020

    I made the poolish ahead, but did not plan the rest of my baking schedule well, so the second rise ended up being 2 hours instead of 45 minutes (although at very cool room temperature), and the final rise after shaping was overnight in the refrigerator instead of just 4 hours. For that final rise, I placed a sheet pan on top of the rounds so that they would spread outwards more than upwards, and I believe that helped. I weighed the dough and got 9 muffins (slightly over 140 g each) instead of 10. The muffins took an extra 5 minutes in the oven to reach the correct temperature. I loved the flavor and texture of these muffins, which I'd consider ideal for whole grain English muffins. The crumb is not as open as traditional muffins, but I believe that's due to the whole grains (although could also be overproofing). The muffins were large and quite delicious.

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