English muffins (without kneading)

·         For 6 or 7:

260 g T 80 wheat flour

3.5 g dry baker's yeast (about 1 tbsp)

1 tsp salt

1 tsp sugar or honey

180 ml of ambient milk

Polenta or fine semolina for sprinkling

1.    Important! If your yeast needs to be rehydrated before use, proceed as indicated by the manufacturer using some liquid from the recipe. Mine mixes directly with flour.

2.    Combine flour, salt, sugar, and yeast in a food processor bowl. Pulse to mix. Add milk and mix until dough is homogeneous. And wraps around the blade. It's a bit sticky, it's normal.

3.    Transfer to a container, flour lightly, cover, and let stand at room temperature 1 hour to 1 hour and 30 minutes, until doubled in volume.

4.    Transfer to a floured work surface, form a large pudding, and cut into 6 or 7 thick slices. Like the video here. I made portions of about. 70 g

5.    Arrange on a plate sprinkled with polenta or fine semolina. Then sprinkle their surface with polenta or semolina. If the polenta does not adhere, lightly moisten the muffins, dabbing them with a wet paper towel, for example.

6.    Cover and let stand for 1 hour.

7.    Heat a non-stick skillet over low heat. Be careful at the temperature, it should not be too hot otherwise they will burn. Some of mine have almost ... Limit!

8.    When the pan is hot, place the muffins, by 3 or 4, put the lid on and cook for 6 minutes on each side, turning them delicately.

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