Maine Grains Sifted Flour English Muffins

Directions

• Make Poolish 3-5 hours before you mix your dough (~70 Degrees). Do this by adding the yeast to warm water, stir with a whisk or your hand and then add the flour and mix until all flour is fully incorporated. It should double in size, but not collapse. Or you can make the poolish the night before and let it rest somewhere with temperatures around 50-55 Degrees.
• When the Poolish is ready, mix with the Flour and Water from the dough ingredients in a stand mixer on low speed. Cover with a towel and let rest for 30 minutes.
• Add Yeast and mix for 3 minutes on medium speed.
• Add Salt and continue mixing on medium speed for 3 minutes.
• Lastly add the Extra Virgin Olive Oil (drizzle in to avoid splashing) on medium speed for 3 minutes.
• Remove from mixing bowl and put in another bowl, let rest for 1 hour at room temperature.
• Perform a few gentle folds of the dough. Let rest for 30 minutes.
• Dump dough onto a table and pat the dough evenly until its 1/2″ thick. Use a 2.5″- 3″ rimmed glass or cookie cutter and stamp out english muffins. Lightly dust a sheet tray with cornmeal or rice flour and let the english muffins rest for 20 minutes before cooking them.
• Heat up a cast iron pan (around medium/low heat) with your fat of choice and place the english muffins down. You want to brown each side evenly. If the sides of the english muffins don’t seem fully cooked you can place them in a 350 degree oven for 10 minutes to help them finish cooking without taking on more color.
• 10. Cut one open, slather with butter, & enjoy!