Dahlia Bakery English Muffins

Made with mashed potatoes (peel included) and whole wheat flour, these muffins bake up beautifully crisp on the outside with a holey, chewy crumb.

The dough is very wet - like ciabatta dough….so wet, the paddle attachment is used instead of the kneading hook. As with making ciabatta, the method involves stretching and folding the dough at intervals during fermentation before the final shaping and proofing. The recipe stresses the importance of correct ingredient temperatures for optimal results so I relied on my thermapen to take water and kneaded dough temperatures.

I made these muffins over 2 days as suggested in the recipe, allowing the dough to rest in the fridge overnight to be shaped and proofed the following morning. Shaping bread dough is not my forte so forming smooth balls from this wet dough presented quite the challenge. The muffins are baked entirely in the oven….no instructions are given for cooking them on a griddle so I presume that option doesn’t exist for them.

I used them to make this sandwich, but they’re wonderful on their own.