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Breakfast Twist

Join us as we explore our twist on the classic English Muffin!

Episode Description

The English Muffin is a classic breakfast staple. On this edition of Baker’s Insight we explore a classic twist on the traditional English Muffin and Sausage breakfast sandwich. Watch as one of our Sales Consultants and experienced Baker, Christopher Houle, shares his recipe and unique twist with our host Daniel DaRocha.

English Muffin Recipe

We begin with the base of our English Muffin & Sausage breakfast sandwich, the actual English Muffin.

Poolish

Below is the ingredient recipe for preparing the Poolish.

Metric Recipe

R

Water

1,259g

R

Bread Flour

1,259g

R

Dry Yeast

1.4g

Standard Recipe

R

Water

2.77 lb.

R

Bread Flour

2.77 lb.

R

Dry Yeast

0.003 lb.

Final Dough

Below is the ingredient recipe for preparing the Final English Muffin Dough.

Metric Recipe

R

Water

2,100g

R

Poolish

2,519g

R

Butter

174g

R

Bread Flour

3,805g

R

Dry Yeast

43g

R

Salt

116g

R

Sugar

43g

Standard Recipe

R

Water

4.63 lb.

R

Poolish

5.55 lb.

R

Butter

0.38 lb.

R

Bread Flour

8.39 lb.

R

Dry Yeast

0.10 lb.

R

Salt

0.26 lb.

R

Sugar

0.10 lb.

Directions

Below are directions for preparing the final English Muffin product.

Mix Ingredients

Using Spiral Mixer, mix final dough ingredients 3 minutes low speed, 4 minutes on high speed. Mix in optional inclusions towards the end of the mixing process.

Bulk Fermentation

Bulk fermentation 45 minutes.

Divide & Scale

Divide/scale accordingly and round into dough balls.

Flatten

Flatten slightly by hand and rest 20 – 30 minutes.

Griddle

Griddle both sides with butter until golden brown.

Bake

Finish baking in convection oven preheated to 350° F until internal temperature reaches 200° F.

Cool & Split

Cool, split in half using a fork and serve.

Maple Sausage Patty

Because you can’t have an English Muffin and Sausage breakfast sandwich without the meat!

Metric Recipe

R

Ground Pork

0.454 kg

R

Kosher Salt

5g

R

Coarse Black Pepper

2.5g

R

Fennel Seeds

5g

R

Maple Syrup

30g

Standard Recipe

R

Ground Pork

1 lb.

R

Kosher Salt

1 tsp.

R

Coarse Black Pepper

1/2 tsp.

R

Fennel Seeds

1 tsp.

R

Maple Syrup

2 tbsp.

Directions

Below are directions for preparing the Maple Sausage Patty.

Hand Mix

Mix by hand in large bowl until incorporated.

Refrigerate

Refrigerate overnight

Portion

Portion and form into patty shape accordingly.

Cook

Cook on griddle with butter preheated to 450° F.

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

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