English Muffins on the Gas Plancha Griddle
Up your breakfast game with this simple English muffin recipe using a Wood Stone Gas Plancha Griddle. These muffins are crisp on the outside and soft in the middle, making them the perfect vessel for the ultimate breakfast sandwich! The versatility of our multi-zone plancha allows you to bake the muffins at one low consistent temp across all zones and then adjust later to finish the rest of your breakfast menu at different temperatures. To learn more about our line of planchas, please reach out!
English Muffins on the Wood Stone Gas Plancha Griddle
Ingredients:
For the Biga:
- 240g water
- 300g Bread flour (General Mills Harvest King)
- 1 T Instant yeast
Dough:
- 1260g Water
- 2040g All Purpose flour
- 7g yeast
- 55g Olive oil
- 20g Salt
- Cornmeal for dusting
- 1 lb Clarified butter
Preparation:
Make your biga 24 hours in advance. Combine water, flour and yeast. Mix until incorporated, wrap and refrigerate. If you don’t have a full day for the biga, leave out on counter for 2 hours prior to mixing the remainder of the dough.
In a commercial mixer, dissolve the biga into the water, add yeast and oil. Add salt about 60% of the AP flour and mix on low until incorporated. Let dough sit and hydrate for 20 min. After 20 min, start mixer and begin adding flour a little at a time. The dough should be slightly tacky but come mostly clean from the bowl. Depending on the flour you are using, you may not need all of the flour. Mix additional 5 min after all flour is incorporated.
Chill in walk-in over night. Remove from walk in, let stand for 1 hour. Lay out a couple of sheet trays and sprinkle with cornmeal. Then weigh and shape dough into about 3-3.25oz balls, placing them in the cornmeal on the tray and pressing them down slightly so they form small disks about 3-4 inches wide. Cover loosely with plastic wrap and let stand in a warm part of the kitchen for 1-2 hours, or until they have risen and increased 1.5x in size.
While your English muffin buns are rising, preheat your Wood Stone plancha to 325F across all zones and season the surface with clarified butter. When the dough has risen, place on plancha surface and grill/bake for 5-6 min per side. You should get a nice deep brown color on the exterior while the inside should be soft. When you’ve reached desired color, pull muffins and place in a covered basket to cool. They will continue to cook for about 5 min after they are removed from the heat and this will allow them to finish out.
