Victorian griddle muffins, popularized in New York
English Muffins
Nooks and crannies are a wet, barely-kneaded dough and a patient griddle.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 77.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 77.5% (water + milk/eggs/etc).
Rest
1h 15m
Bulk / rise
1h 5m
Proof
20 min
Bake
18 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Oil | % | |
| Sugar | % | |
| Dough total | 934 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
2–3 minutes — just combined. Overkneading kills the nooks.
Rest
The batter-dough rests 60–90 minutes until bubbly. For this batch: about 1h 15m.
Rise / bulk
Same as the rest — this is a one-rise dough. For this batch: about 1h 5m.
Proof
After cutting, 20–30 minutes on a cornmeal-dusted peel. For this batch: about 20 min.
Bake
Covered skillet, medium-low, 7–9 minutes a side. Finish in a 350°F oven 5 minutes if the centers are wet. For this batch: about 18 min.
Fork-split, never knife. Soft wheat or a 50/50 blend makes the most delicate nooks.
Method
- Stir flour, water or milk, yeast, salt, sugar, and fat into a thick batter.
- Rest until bubbly and risen.
- Scrape onto a well-floured bench. Pat to ¾ inch. Cut rounds.
- Proof on cornmeal. Griddle covered, flipping once.
- Cool, then fork-split and toast.
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