English muffins from Bouchon Bakery (page 326) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 28, 2021

    Lacking a Flexipan cylinder mold, I used greased muffin rings on a parchment-lined sheet pan, which worked fine. There was enough dough for closer to 70 g per muffin. The muffins needed twice as long to proof before they rose over the tops of the rings. Even with a wet finger, the dough was too sticky to smooth out, so I gave up; the appearance was slightly lumpy on one side, but that didn't matter much. These English muffins tasted fantastic with a mild sourdough flavor, slightly crunchy exterior, super light, open, and airy interior.

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