RecipeBreakfast Twist

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

Poolish
Below is the ingredient recipe for preparing the Poolish.

Metric
Water – 1,259 g
Bread Flour – 1,259 g
Dry Yeast – 1.4 g

Standard
Water – 2.77 lb
Bread Flour – 2.77 lb
Dry Yeast – 0.003 lb

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

Metric
Water – 2,100 g
Poolish – 2,519 g
Butter – 174 g
Bread Flour – 3,805 g
Dry Yeast – 43 g
Salt – 116 g
Sugar – 43 g

Standard
Water – 4.63 lb
Poolish – 5.55 lb
Butter – 0.38 lb
Bread Flour – 8.39 lb
Dry Yeast – 0.10 lb
Salt – 0.26 lb
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 Recipe
Because you can’t have an English Muffin and Sausage breakfast sandwich without the meat!

Metric
Ground Pork – 0.454 kg
Kosher Salt – 5 g
Course Black Pepper – 2.5 g
Fennel Seeds – 5 g
Maple Syrup – 30 g

Standard
Ground Pork – 1 lb
Kosher Salt – 1 tsp
Course Black Pepper – 1/2 tsp
Fennel Seeds – 1 tsp
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 Baking Equipment

Erika 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!