Bread Baking 208 is here, and today we are making homemade English muffins with freshly milled grains.

These are soft, griddled, freezer-friendly English muffins made with a 40% fresh-milled whole grain blend, warm milk, honey, and butter. This lesson is all about learning to work with a wet dough. English muffin dough should be slack, sticky, and almost batter-like. That wetness is what helps create the nooks and crannies we are after.

We will mill Kamut and hard white wheat, mix a very soft dough, build strength with gentle stretch-and-folds, rest it overnight, shape it cold, and cook the muffins low and patiently on a griddle. Then we finish with the most important English muffin rule: split them with a fork, not a knife.

These are perfect for the freezer pantry. Make one batch, fork-split them, freeze them, and toast straight from frozen for easy breakfasts.

🖨️ FREE PRINTABLE RECIPE:https://www.homesteadwifelife.com/pos...

🛒 TOOLS & PROVISIONS USED IN THIS VIDEO:
Kitchen Scale - https://amzn.to/4viCVLm
Made in Griddle - https://amzn.to/4vqh70w
Instant Read Thermometer  - https://amzn.to/4vzfe1m
Bench Scraper  - https://amzn.to/4xE6xV0
Bowl Scraper - https://amzn.to/4elqhVY
Cooling Rack - https://amzn.to/44o4O8U
Kamut Berries  - https://amzn.to/43OZFXh
Hard White Wheat Berries  - https://amzn.to/4oESRVV
Instant Yeast - https://amzn.to/3SUxp36
English Muffin Rings - https://amzn.to/4uOPmxC

WATCH MORE FROM THE BREAD BAKING SERIES:
Bread Baking SERIES 200 - Bread Baking 200 - Baking with Freshly Mil...


From the kitchen at Homestead Wife Life. Mill something wonderful.

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