Apple cider vinegar english muffins - Take two

This is a combination of the Peter Reinhart english muffin recipe and the apple cider vinegar recipe i found on Foodbeam. the technique is from the Reinhart recipe and the ingredients from Foodbeam.

 

I made sure to divide the dough into 12 portions which turned out perfect sized muffins. 

After grilling them on a pan for 4-5 minutes per side (6 rolls at a time), i put them in a 350 oven for 10 minutes to finish baking the interior. the timing worked perfectly; while the first batch was in the oven, i grilled the second batch (total 10 minutes)

Let rest....

I liked this recipe better than the PR which turned out more like a bun with tight texture. as you can see above, there are relatively large grooves and crags. the flavor was tangy, chewy. i'm still trying to get spongier, chewier, groovy muffin while using whole wheat. Next up i'll try the KA recipe. 

The night before:
2 T unsalted butter, softened
1 T apple cider vinegar
100g live yogurt
1 large egg, at room temperature
1 tsp salt
Combine all the ingredients in a mixing bowl and whisk until smooth.

Add:
375g flour (whole wheat and ap flour)
2tsp easy-blend yeast
100g warm water (1/2 c)

Combine water and yeast and let rest 10 minutes. Add flour and yeast mixture to the wet ingredients. knead with dough hook for 8 minutes. The dough should be tacky, not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temp 8-12 hours. Or refrigerate overnight after proofing 1-2 hours.

Wipe the counter with a damp cloth and transfer the dough to the counter.  Roll into a log and divide into 12. Roll into balls allow to proof for at least 2 hours.

Preheat oven 350. Place a heavy-bottomed frying pan onto moderate heat spray with oil, then slide the muffins into the pan. Cook for 3 minutes then flip over and cook for a further 4 minutes. The dough will flatten in the pan and spread slightly, then the pieces will puff somewhat. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. transfer the pieces to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5 to 8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.Transfer to a wire rack and get on with the remaining discs of dough.