English Muffins

Rolls

English Muffins

Total 3 hr 30 minBeginner0°C · -20°C fan

Schedule

Prep20 minMix / setup
Proof1 hr 30 min + 30 minBulk + final at 22°C
Bake10 min0°C · -20°C fan
Total3 hr 30 minIncl cooling

Kitchen temperature

22°C · Average

Cooler kitchens slow fermentation; warmer ones speed it up. Proof times below adjust automatically — always go by the dough's look and feel, not just the clock.

Oven: 0°C · -20°C fan

Cooked on a dry griddle, not in the oven. Medium-low heat, ~5 min per side.

Plan this bake

Pick when you want to eat — we'll work backwards.

Method

Preferment

Add a pre-fermented sponge for deeper flavour, better crumb and longer keeping.

Straight dough

—

Mix everything at once. Fastest route to bread.

Why use it

  • Quick — same day bake
  • Beginner-friendly
  • Predictable timing

How to build

  1. 1.Mix all ingredients in one go.
  2. 2.Bulk, shape, proof, bake.

Smart calculator

g
Total hydration75%

Liquid breakdown · sums to 75%

Water15%
Milk60%

Ingredients

919g total · 919g/loaf

  • Bread flour500g · 100.0%
  • Milk300g · 60.0%
  • Water75g · 15.0%
  • Butter20g · 4.0%
  • Sugar10g · 2.0%
  • Salt9.0g · 1.8%
  • Instant yeast5.0g · 1.0%
Dough temperature: Do not exceed approximately 24–26°C dough temperature.

By Hand method

Before you start

  • Use water at 24–28°C / 75–82°F for standard yeasted dough — friction from your hands adds 1–2°C.
  • If your kitchen is above 24°C, use cooler water and shorten the knead.
  1. 1

    Combine flour, water, salt and yeast in a large bowl. Mix until no dry flour remains.

    5 min
  2. 2

    Knead on a lightly floured surface using slap & fold or push-pull. Knead 8 min — wet dough, use a scraper rather than flour.

    10–14 minCue: Smooth, elastic, passes the windowpane test
  3. 3

    Check dough temperature with a thermometer. Adjust water temp on your next bake if it's off target.

    Target 24–26°C / 75–79°F
  4. 4

    Place in an oiled bowl, cover and bulk ferment until almost doubled in size.

    Bulk ferment · check after 1 hr 30 min
  5. 5

    Shape gently, place into tin or onto a tray, cover for the final proof.

    Final proof · check after 30 min
  6. 6

    Bake in a preheated oven until deep golden and the loaf sounds hollow when tapped underneath.

    Bake

Equipment & gear

Ingredient notes

Why each ingredient matters — and what you can swap.

  • Bread flour

    Higher protein (12–13%) gives the dough the strength to trap gas. Don't substitute with cake flour.

    Sub: All-purpose + 1 tbsp vital wheat gluten per 500g

  • Milk

    Adds tenderness and a softer crust. Whole milk gives the best result.

    Sub: Plant milks work but reduce richness

  • Water

    Use filtered water if yours is heavily chlorinated — chlorine can slow yeast and starters.

    Sub: Tap water is fine for most baking

  • Butter

    Use European-style (82%+ fat) for richer flavour. Soften to 18°C before adding — not melted.

    Sub: Cultured butter for extra tang

  • Sugar

    Feeds the yeast and adds tenderness. Caster sugar dissolves fastest.

    Sub: Honey or maple syrup (×0.8 by weight)

  • Salt

    Flavour plus gluten reinforcement. Without salt, the dough is slack and the loaf tastes flat.

    Sub: Fine sea salt — avoid iodised table salt

Sensory cues per stage

Dough is ready when… look, feel, smell.

After mixing

Look
Shaggy, lumpy
Feel
Sticky, no spring
Smell
Faint wheat

After kneading / folds

Look
Smooth, slightly glossy
Feel
Tacky but releases from your hands
Smell
Mild, sweet

End of bulk

Look
Risen, domed, bubbles on the sides
Feel
Light, jiggly, springs back slowly
Smell
Yeasty, faintly fruity

End of final proof

Look
Risen 75–100%, slight wobble
Feel
Springs back slowly leaving a small dimple
Smell
Fully developed yeast aroma

Troubleshooting

Symptom → cause → fix. Use it mid-bake.

SymptomCauseFix
Loaf collapses in the ovenOverproofed final riseBake when dough springs back slowly to a gentle press, leaving a small dimple — not when it stays flat.
Tight, even crumb (no holes)Underproofed or too much flour added when shapingExtend final proof 15–30 min. Shape on a barely-floured surface; flour the dough, not the bench.
Yeasty/alcoholic smellBulk went too longWatch the dough, not the clock. End bulk at 50–75% rise, depending on shape.
Crust shatters / shells offCooled in a draught or sliced when steamingCool on a wire rack at room temp; wait at least 1 hr.
Dense, gummy crumbUnderbaked or sliced too soonBake until internal temp hits 95–98°C / 203–208°F. Cool fully (1 hr+) before slicing.
Pale crust, no colourOven not hot enough or no steam in the first 10 minPreheat 30+ min. Add steam (ice in a hot tray, or covered Dutch oven) for the first 10 min.
Burnt bottom, raw centreTray sitting on a hot stone or rack too lowMove bake to the middle rack. Use a doubled tray or bake on parchment, not directly on metal.
Dough tears when shapingUnderdeveloped gluten or too coldAdd a stretch & fold every 30 min during bulk. Let dough come to 22–24°C before shaping.
Sticky, unworkable doughHydration too high for your flour, or not enough mixingWet hands instead of flouring. Do 2–3 sets of stretch & folds — flour develops with time, not extra flour.
Quick tips
  • • Dust rings and surface with semolina for the classic texture.
  • • Split with a fork, never a knife — that's how you get the nooks.
Visual cues
  • • Slack, sticky dough that needs rings to hold shape.
  • • Pale top with golden edges after griddling.
Common mistakes
  • • Using too much heat — outside burns before the centre cooks.

Make-ahead

  • Bulk in the fridge: shape, cover and refrigerate the shaped loaf for 12–24 hr. Bake straight from cold.
  • Freeze shaped (unproofed) dough wrapped tightly in cling film + foil for up to 4 weeks. Thaw in fridge overnight, then proof at room temp.

Storage

  • Store crusty loaves cut-side-down on a board, uncovered, for 1–2 days. The cut face stays soft; the crust stays crisp.
  • For 3–5 day storage: paper bag inside a bread box. Avoid plastic — it softens the crust and traps moisture.
  • Freeze whole or sliced in a freezer bag for up to 3 months. Toast slices straight from frozen.
  • To revive day-old bread: spritz with water and re-bake at 180°C / 355°F for 5–7 min.

Variations

Spin-offs once you've nailed the base recipe.

  • Seeded crust

    Brush proofed loaf with water, roll in mixed seeds before baking.

  • Herb & olive oil

    Add 15g olive oil + 5g dried mixed herbs at mix.

  • Soft milk loaf

    Replace 30% of water with milk + add 20g butter for a softer crumb.

Substitutions

Smart swaps that actually work — with the gotchas spelled out.

Flour swaps

  • → All-purpose flour (10–11%)

    up to 100%
    Hydration: -2%Structure: weaker

    Crumb will be a touch softer and less chewy. Reduce hydration ~2% to compensate for lower protein.

  • → Italian Tipo 00 (9–12%)

    up to 100%
    Hydration: 0%Structure: neutral

    Tipo 00 (Caputo Pizzeria) is ideal for pizza/focaccia — extensible, fine crumb. Less ideal for high-rise loaves.

  • → Whole wheat (red)

    up to 30%
    Hydration: +5%Structure: weaker

    Above 30% the crumb tightens noticeably. Add 5% more water per 30% swap. Long autolyse (1 hr+) helps the bran soften.

  • → Whole wheat (white)

    up to 50%
    Hydration: +4%Structure: weaker

    White whole wheat is milder than red — easier swap. Up to 50% works without major changes beyond hydration.

  • → Rye (medium or dark)

    up to 20%
    Hydration: +6%Structure: weaker

    Rye lacks gluten-forming proteins — keep below 20% in a wheat-based loaf. Add 6% water; expect a denser, tangier crumb.

  • → Spelt

    up to 50%
    Hydration: +2%Structure: weaker

    Spelt is more extensible and ferments faster. Reduce bulk ferment by 15–20% and watch closely — it overproofs quickly.

  • → Einkorn

    up to 25%
    Hydration: -3%Structure: weaker

    Einkorn drinks less water and has weak gluten. Keep below 25%, reduce hydration ~3%, do not overknead.

  • → Semolina (durum)

    up to 30%
    Hydration: +2%Structure: neutral

    Adds yellow colour, nutty flavour, classic Italian chew. Pairs beautifully with bread flour at 20–30%.

Fat swaps

  • Unsalted butter → Vegan block butter (e.g. Naturli, Flora Plant)

    Ratio: 1:1 by weight

    Choose a block-style vegan butter (>75% fat). Spreadable tubs have too much water and weaken structure.

  • Unsalted butter → Olive oil

    Ratio: 0.85:1 (e.g. 85g oil for 100g butter)

    Crumb becomes more tender and less pull-apart. Best in flatbreads and rustic loaves; not recommended for laminated doughs.

  • Unsalted butter → Lard

    Ratio: 1:1

    Traditional in many enriched breads (panettone, certain rolls). Adds mild savoury note and excellent flake.

Dairy swaps

  • Whole milk → Oat milk (barista blend)

    Ratio: 1:1

    Use a full-fat barista blend — it has the protein and fat needed for proper crust colour and tender crumb.

  • Whole milk → Soy milk (unsweetened)

    Ratio: 1:1

    Most neutral plant milk for bread. Avoid sweetened versions.

  • Whole milk → Water + 2% extra fat

    Ratio: 1:1 milk → water; add 2% butter or oil

    Crumb will be slightly less tender but works well in lean enriched doughs like soft rolls.

  • Buttermilk → Milk + 1 tsp lemon juice or vinegar per 240ml

    Ratio: Stir, rest 5 min before using

    DIY buttermilk works perfectly for soda breads and enriched doughs.

Sugar swaps

  • Granulated sugar → Honey

    Ratio: 0.75:1 by weight; reduce liquid by 20%

    Honey adds moisture and faster browning. Excellent for soft rolls, milk breads, and brioche tweaks.

  • Granulated sugar → Maple syrup

    Ratio: 0.75:1 by weight; reduce liquid by 20%

    Subtle flavour, great with whole grains.

  • Granulated sugar → Coconut sugar / muscovado

    Ratio: 1:1

    Adds caramel notes and slightly darker crumb.

Egg swaps

  • Whole egg (50g) → Aquafaba (chickpea brine)

    Ratio: 3 tbsp per egg (~45g)

    Best plant-based egg sub for enriched breads — provides emulsification and helps with structure. Use unsalted aquafaba.

  • Whole egg (50g) → Flax egg

    Ratio: 1 tbsp ground flax + 3 tbsp water, rest 10 min

    Adds slight nuttiness. Works in heavier enriched loaves; not ideal where lift depends on egg (e.g. brioche).

  • Egg wash (for shine) → Milk + maple syrup, or aquafaba

    Ratio: Brush thin layer

    Both give golden crust without animal products. Aquafaba browns beautifully.

Yeast converter

For fresh yeast, use 3× the instant amount. For active dry, use 1.25× and bloom in warm water (38°C / 100°F) for 5 min before mixing. Open the calculator for exact gram conversions.

Baker's notes

  • Weigh your water too — it's far more accurate than measuring cups, especially at high hydration.
  • Dough temperature is the most under-rated variable. Aim for 24–26°C at the end of mix; cool kitchen = warm water, warm kitchen = cold water.
  • End fermentation by sight and feel, not the clock. The times in this recipe assume 22°C ambient — a 4°C swing changes everything.

Serving

  • Cool fully on a wire rack. Slice with a serrated knife — saw, don't press.
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