Walnut-Raisin English Muffin

• 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.

Cooking

• 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.