English Muffin Bread.......?

[Jackitup]

Hi Tom,
I may have asked you this some years before, but can't remember, so here goes? What tried and true English Muffin Bread recipes do you have up your sleeve!? I've tried to make s couple times with mixed results. I usually get it at a local bakery and it's quite good, toasted it has a waxy, crispy chewy texture I really like. I'll attch pics and ingredient list and possibly you'll have some magic tricks for me with a recipe!!! Would love to try making it again!

[The Dough Doctor]

When I was teaching in the AIB Baking Science and Technology class we used to make it when the students were in the large production shop, I don't think I have a copy of the formula anymore but if memory serves me correctly we used a spring wheat flour with 13.8 to 14.2% protein content, 1% oil, 6% compressed yeast, 1.75% salt, sugar 2%, vinegar (100-grain strength) 0.75%, water 72% (variable).
 Mixing:
Use delayed salt addition mixing method.
Mix slightly past full development.
Targeted finished dough temperature is 63 to 65F (this is CRITICAL).
Fermentation time is 15 to 20-minutes.
Final Proof is hot and dry at 105F/50 to 55% R.H.
Bake at 400F
De-pan loaves for cooling immediately after baking.
Note:
We determined dough absorption experimentally by increasing it to the point where the proofed loaves would collapse during baking then back it down to a point where we no longer experienced collapse, with some lots of flour we were able to use as much as 78% absorption.
The mixing time can be slightly reduced by withholding 10% absorption and mixing to full development, then adding the withheld water along with the salt and mixing it in during the last few minutes of mixing.
Handle the fully proofed dough GENTLY.
Hopefully I didn't forget too much!
Tom Lehmann/The Dough Doctor

[Jackitup]

THANK YOU very much Tom, that should get me closer than what I've been able to do in the past. I love our bakery and will always support them, just want to try it on my own again! I'll post my results!

[Jackitup]

1 other question, can IDY be substituted and if so how much would you recommend as a %?

[Jackitup]

I know this thread is a bit old, but bad news reaps very happy generous news!!! The owner of this 117 year bakery has generously agreed to share his english muffin recipe with me ANDDD in bakers percentages! He is closing after many years and kindly agreed to give me the full recipe and workflow! Also offered me some Kyrol high gluten flour of which he has 85 pounds of! Don't need that much but said I would gladly take 20-30 pounds of it! More to come, meeting him in an hour!!!😊

[Jackitup]

Had it all ready in a bucket for me and wouldn't take a dime! He was waiting outside and had to go to an appt so no time for chit chat and gawking for other things. May have to scratch at the door on a better day! Maybe break out the KA today!!!

[Jon in Albany]

The bread looks good. We've been on an English muffin kick lately. All store bought. Look forward to seeing how your bread comes out.

[Jackitup]

The bread looks good. We've been on an English muffin kick lately. All store bought. Look forward to seeing how your bread comes out.

Put it on the bread thread!

https://www.pizzamaking.com/forum/index.php?topic=26375.msg697145#msg697145

[Jon in Albany]

Looks good. Had a breakfast for dinner tonight. I had 2 English muffins.

[Jackitup]

Well, he finally got back to me and said it was fine to share but not to refer to it as his "bakery's name" english muffin bread! So here it is, I made the original, but the one with the whole wheat and rye added sounds great too! Follow the workflow as I described previously and you should get there. MUST be HG flour! Any questions I will try to answer, but this was my first time making it too so my answers would be limited!😊

Also put on the bread thread.....

[kori]

Thanks for sharing the recipe you aquired with us Jon, I've been waiting for your post!

[frankenfab]

I typed it out, so it can be copied and pasted. let me know if I made any errors, please.

English Muffin Bread


Warm water            10 lb., 8 oz.           84%
Dry milk powder                6 oz.             3%
Active dry yeast                1 oz.            .5%
Granulated sugar            1/2 oz.           .25%
Canola oil                 12-1/2 oz.          6.25%
Distilled white vinegar       2 oz.           1.0%
Salt                           4-1/2 oz.         2.15%
Flour (MUST BE HG)12 lb., 8 oz.         100%

Total                                24 lb., 10-1/2 oz.


Combine 1st 4 ingredients in mixer. Let stand 10 min.
Add oil, vinegar, and salt. Mix in flour on low speed
to form soft wet dough. Develop elasticity, 5 minutes.
Ferment until doubled, 1.5 hours. Stir Down.
Deposit in to greased pans sprinkled with cornmeal.
Fully proof in pans. Bake at 370°-380° F until golden.

9" X 5" loaves:

1 lb., 12 oz. dough/ 30-35 minutes/ 14 loaves.

BUN PANS:

3 oz. dough/ 20-25 minutes/ 130 buns.

[frankenfab]

I have to wonder if when made in to buns, this would be like Schlotzsky's sandwich buns?

If you have ever had a Schlotzsky's sandwich, you know what I'm talking about. It's my favorite bread.

[Jackitup]

I have to wonder if when made in to buns, this would be like Schlotzsky's sandwich buns?

If you have ever had a Schlotzsky's sandwich, you know what I'm talking about. It's my favorite bread.

I have not, you'll have to let us know!

[ARenko]

Follow the workflow as I described previously and you should get there.

Where is the workflow you described previously?

[wotavidone]

Where is the workflow you described previously?

In the picture, and in frankenfab's post?

[ARenko]

In the picture, and in frankenfab's post?

I see that, but the photo was posted in the post where jackitup said use the workflow he mentioned previously, so I thought maybe there is a different workflow he's using.

[Brent-r]

I have to wonder if when made in to buns, this would be like Schlotzsky's sandwich buns?

If you have ever had a Schlotzsky's sandwich, you know what I'm talking about. It's my favorite bread.

Every once in a while someone comes up with a truly special 'private' recipe.  In the Florida Keys in Marathon there is a shop called Marathon Liquors with a deli attached and they baked their own buns for subs.  Fishing guides and clients lined up to get them at 7:00 am to be devoured later on the water.  They would not share the recipe.

[wotavidone]

I must admit, this English Muffin Bread is different to the English Muffins I'm used to.



I wonder what the vinegar is for?

[ARenko]

I wonder what the vinegar is for?

https://www.busbysbakery.com/vinegar-for-baking-bread-and-cakes/#:~:text=Vinegar%20is%20a%20mild%20acid,and%20also%20enhances%20the%20flavour.