Walnut-Raisin English Muffin

Walnut-Raisin English Muffin

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA


Biga Final Dough Total Formula
Metric/kg Bakers % Metric/kg  Metric/kg Bakers %
Hard White Bakers Flour 0.3721 100.00 1.116 1.488 100.00
Powdered Milk 0.074 0.074 5.00
Water 0.2605 70.00 1.153 1.414 95.00
Salt 0.0004 0.10 0.029 0.030 2.00
Instant Yeast 0.0001 0.03 0.011 0.011 0.75
Applesauce 0.074 0.074 5.00
Butter, unsalted 0.015 0.015 1.00
Walnuts 0.0001 0.04 0.298 0.298 20.00
Maceration liquid 0.223 15.00
Natural Raisins 0.372 25.00
Natural Raisins (Macerated) 0.595
Biga 0.633
Totals 0.6330 169.00 4.000 4.000 268.75


  • Ready Time :
    0 min




    • 12 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Move to a covered container and let rise for 12 hours at 75˚F.
    • Also 12 hours in advance, macerate raisins in water*, just to cover. Drain well prior to mixing (ideal macerated weight is reflected in the formula).

    Final dough

    • Break biga into small pieces and mix with flour, powdered milk, salt, yeast,water and applesauce in a spiral mixer for 3 minutes.
    • Flake in butter and mix for 3 minutes on 2nd speed.
    • Add  drained raisins and walnut pieces. Mix on  Speed 1 to disperse evenly (desired dough temp 75°F).

    Shaping and proofing

    • Let dough ferment for two hours in a covered container, folding twice with thoroughly wet hands (the dough is very loose), at 40-minute intervals.
    • Using a generous dusting of flour, turn dough out onto bench and divide into 100 g pieces, premold into rounds.
    • Arrange on a well-floured wooden board leaving plenty of room for spread.
    • Proof for 1 hour.


    • Heat a griddle on low and grill to a toasted brown on each side. May be finished in a 350°F oven if needed.

    * To add character, consider accenting with a dash of nocello, amaretto or vin santo.

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