‍Use your favorite English muffin recipe—this is all about the bake method.

The Simply Bread Oven makes baking English muffins in large batches a total breeze. If you’ve ever tried them on a griddle or stovetop, you know how tricky it can be to get even browning. This method gives you fluffy, golden muffins with good structure. I can bake 48 muffins per bake. Here's how I do it.

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Step-by-Step Instructions

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1. Prep and Proof

Once your dough is mixed, shaped, and proofed, place the muffins in 4 inch rings (I use 100g per muffin). Gently press the dough into each ring to help it fill out evenly. Then  dust the tops with cornmeal, corn flour or semolina. (Rings may need to be buttered or oiled).

2. Preheat Your Oven

Preheat the Simply Bread Oven to 380°F with the steam lever closed. About 10 minutes before baking, place a large baking sheet (around 20x20 inches) inside to preheat. That tray will go on top of the muffins during baking.

3. Load and Bake

Once the oven is ready,  load the muffins directly onto the stones, using parchment or Simply Bread’s silicone baking sheets underneath if needed. Then  remove the hot trays from the oven and place them on top of the muffins. This creates that signature flat top and browns them while the stones do the job of browning the bottoms.

4. Bake Time

Bake for 12 to 13 minutes, then check internal temperature. They’re done when they hit 200 to 210°F.

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A Few Notes

These bake up soft, fluffy, and golden. No flipping, no fuss! I 16 muffins per deck can fit using 4 inch rings, which gives 48 muffins per bake. Perfect for scaling up when customers keep asking for more!

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