Quite a different process than my own recipe, Martha Stewart presented this process for Samuel Bath Thomas 1894 English Muffins.
Bowl 1 (poolish)
- 1 C water @ 105º
- 1/2 tsp yeast
- 1/2 tsp sugar
Let proof for 15 minutes
Bowl 2:
- 1 C AP flour
- 1 C whole wheat flour
- 1 TBL sesame seeds
- 1 tsp poppy seeds
- 1 tsp caraway seeds
- 1 1/2 tsp coarse salt
- 1 3/4 tsp dry active yeast
Into poolish, add 1 1/2 C whole wheat – mix well
Pour Bowl 2 dry flour over top of mixed poolish, shake to settle and flatten but do not mix.
Set on kitchen counter at room temperature overnight
- The next morning, add 3/4 C whole milk to mixture
- Mix just a little bit, then cover with plastic wrap for 90 minutes
- Every 20 minutes, just fold the dough over onto itself
- At the end of 90 (or more) turn dough out on a surface floured with whole wheat flour
- Meanwhile, line a baking sheet with parchment paper and dust with cornmeal – and preheat oven to 350º
- Pat down to about 3/4 inch thick – flatten slightly
- Use 3 1/2 inch biscuit cutter and place disks on baking sheet
- Reroll remnants and put them on baking sheet too
- Cover with plastic wrap and let rise for 15 minutes
- Cook 2-3 minutes per side in hot safflower oil on top of stove
- Put back onto baking sheet and cook at 350º for about 8 minutes
