Recipe: Learn how to make the English muffins from the Chastain
The AJC Fall 2021 Dining Guide highlights more than 30 dishes from metro Atlanta restaurants that the AJC food and dining team is loving right now. One of AJC food and dining editor Ligaya Figueras’ favorite items is the English muffin sandwich at the Chastain; pastry chef Christian Castillo shares his recipe here.
THE CHASTAIN’S ENGLISH MUFFINS
Castillo uses a little bit of high-gluten flour, whose high protein content helps to give the Chastain’s English muffins their characteristic chewiness. The dough is intentionally overmixed, to develop a coarse texture. And, because the dough is mixed for a very long time, ice-cold water is needed to offset the friction from the mixer, which can cause the dough to warm, breaking the gluten.
- 500 grams very cold water
- 233 grams high-gluten flour, such as King Arthur Sir Lancelot Hi-Gluten Flour
- 233 grams DaySpring Farms all-purpose flour, plus more for shaping dough
- 200 grams DaySpring Farms Rouge de Bordeaux bread flour
- 10.7 grams kosher salt
- 10.7 grams sugar
- 16 grams nonfat milk solids (milk powder)
- 10.7 grams unsalted butter
- 8 grams red SAF instant yeast
- Cornmeal, for dusting
- Canola oil, for pan-frying
- In a stand mixer, combine all the ingredients except the cornmeal. Mix on the lowest speed for 2-5 minutes to incorporate the ingredients, then increase one speed higher and mix 18-20 minutes more. Cover with a clean kitchen towel and let stand at 70 degrees, until doubled in size, about 2½ hours. (Dough still will be sticky.)
- Dust a clean workspace with all-purpose flour. Dust a baking sheet with cornmeal and set aside. Divide the dough into 13 pieces (for large muffins like those served at the Chastain) or into 26 pieces (for smaller muffins). Shape each piece into a ball, using flour as needed. Let the dough relax for 10 minutes. Flatten, with the balls between the palms of your hands, and set on the prepared baking sheet. Cover with a clean kitchen towel and let rise until doubled in size, about 1½-2 hours.
- Warm a griddle over low heat. Slick the griddle with canola oil. Working in batches, pan-fry the muffins until the bottoms are golden, 2-3 minutes, then flip and cook until the other side is golden. Add canola oil as necessary, to keep the muffins from burning.
- When ready to eat, cut the English muffin in half and toast to desired doneness. Makes: 13 large English muffins, or 26 smaller English muffins
- Note: DaySpring Farms flours can be purchased online at dayspringfarmsga.com.
Nutritional information
Per serving: Per muffin, based on 13: 211 calories (percent of calories from fat, 10), 6 grams protein, 40 grams carbohydrates, 2 grams fiber, 2 grams total fat (1 gram saturated), 2 milligrams cholesterol, 326 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
