English Muffins

Recipe courtesy of The Dahlia Bakery Cookbook

1 medium Yukon Gold or other waxy potato
First portion of water:  1 1/3 cups water, at 68degrees
3 cups bread flour
1/4 cup whole wheat flour
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
Second portion of water:  1/3 cup water, at 68 degrees
vegetable oil for oiling hands and the bowl

For dusting  the pans:
2 tablespoons flour
2 tablespoons cornmeal

Cut the potatoes in 1 inch chunks, leaving the peel on.  Put the potatoes in a saucepan and cover with cold water.  Bring to a boil and cook for 8-10 minutes or until potatoes are tender.  Drain the potatoes and transfer to a bowl and mash.  Let cool completely.  Measure the potatoes....you should have a packed 1/2 cup. (Discard or eat the leftover potato).

Pour the first portion of water (check the temperature with a thermometer) in the bowl of an electric mixer fitted with the paddle attachment.  Add both flours, the cooled potato, the honey, salt and yeast.  Mix on low speed for 10 minutes.  You should have a soft dough that is sticky, stretchy and wraps around the paddle.  Srape down the dough.  Turn off the mixer and allow the dough to rest in the bowl for 5 minutes.

After the dough has rested, turn the mixer to medium speed  and mix the dough another 1 to 2 minutes.  At this point the dough should be wound around the paddle and be stronger, tighter and stretchier.  With the machine running, start adding the second portion of water  about 2 tablespoons at a time.  Wait until an addition of water is absorbed before adding more water.  When all the water has been added, allow the dough to mix for another 2 minutes, until a smooth and shiny dough is formed.

Oil a large bowl.  Place the dough in the bowl and roll and flip over into a ball, then cover the bowl with plastic wrap.  Place the bowl in a slightly warm place  and allow it to rest for 30 minutes.  After 30 minutes, uncover the dough so you can "turn the dough".  Rub some oil on your hands before turning the dough, because the dough will be sticky.  Use your hands to reach over to the side of the bowl farthest away from you and pull straight up on the dough on that side, stretching it upward. (Stretch it up as far as you can without pulling it so far that the length of the dough will break).  Then drop the dough as you fold it over toward the side of the bowl closest to you.  Turn the bowl a quarter turn and repeat the process.  Continue giving the bowl a quarter turn and stretching the dough until you have gone around the circumference of the ball of dough a total of 4 times.

Turn the dough over, cover it again with plastic wrap and let it rest another 30 minutes.  Again, repeat the "turning" process.  Cover and keep in a warm place another hour.  After the hour, the dough should be sticky, bubbly and active.

When you are ready to shape and bake the muffins, combine the 2 tablespoons of flour and the 2 tablespoons of cornmeal.   Sprinkle on 2 parchment covered baking sheets.  Generously flour a work surface, then dump the dough out onto it.  Using a floured bench scraper or floured knife, cut the dough into 12 equal pieces.  To shape, place a portion of dough on the floured work surface and pull the dough over itself, flipping the portion of dough over so the floured surface is under your palm, using a rolling motion and firmly rolling the dough between the palm of your hand and the work surface

Place 6 muffins on each prepared baking sheet, spacing them evenly.  Cover with clean kitchen towels and let rise until they have doubled in size which will take 1 - 1 hour 45 minutes.  When they are ready to bake, preheat the oven to 425 degrees.

Put the pans in the oven and bake for 8 minutes.  Remove the pans from the oven and flip each muffin over to the other side.  Use your hand to give each muffin a firm pat to flatten it slightly.  (be careful of hot steam, you can use a towel to protect your hands from the steam)
Rotate the pans and return them to the oven, switching between the racks.  Bake until golden and baked through with a few brown patches, about 8 minutes more.

Remove the pan from the oven and cool on a wire rack for at least 30 minutes, then slice each English muffin crosswise in half and toast.  For longer storage, place whole muffins in plastic freezer bags, then thaw before slicing.