Alton Brown Baking Recipes

Very Basic Bread StepbyStep Recipe Alton Brown

WEBPlace a baking stone (at least 10-inches across) on a rack in the bottom quarter of the oven and crank the oven to 400ºF. DO NOT PUT STONE …

Rating: 4.4/5(110)
1. Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the filtered water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
2. Place the remaining 11 ounces of flour, the remaining 3/4 teaspoon yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low until it just comes together, 2 to 3 minutes. Cover the dough in the bowl with a kitchen towel and allow to restThis allows the flour to hydrate and the gluten structures to relax for easier kneading. for 20 minutes.
3. While the dough is resting, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
4. After 20 minutes, knead the dough on medium speed until you are able to gently pull the dough into a thin sheet that light will pass through, 5 to 10 minutes. The dough will be sticky, but not so sticky that you can't handle it.

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English Muffins Alton Brown

WEBIn a small bowl, add the yeast and 1/8 teaspoon of sugar to 1/3 cup of warm water and rest until yeast has dissolved. Add this to the powdered milk …

Rating: 3.6/5(97)
1. Combine the powdered milk, 1 tablespoon of sugar, the salt, shortening, and hot water in a medium bowl. Stir until the sugar and salt are dissolved and set aside to cool while the yeast proofs.
2. In a small bowl, add the yeast and 1/8 teaspoon of sugar to 1/3 cup of warm water and rest until yeast has dissolved. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
3. Heat an electric griddle to 300ºF.
4. Situate 4 (3-inch) metal rings onto the griddle and coat lightly with vegetable spray. Lightly sprinkle the insides of the rings with cornmeal. Scoop batter into each ring and cover with a half-sheet pan. Cook for 5 to 6 minutes. Remove the sheet pan and flip the rings using tongs. Cover with the lid and cook until golden brown, another 5 to 6 minutes. Place on a wire rack, remove rings, and cool. Repeat with remaining batter. Split with a fork and serve.

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