English muffins have gained popularity for their distinctive surface structure that's perfect for holding melted butter or jam. Now imagine that same craggily texture in a sliced bread loaf - the sumptuous English muffin bread. Not only is it perfect for breakfast but it could also make a delightful addition to your dinner spread. The secret to infusing this bread with a rich yeasted flavor whilst prolonging its freshness is by using biga - a prefermented dough that you ought to prepare a night before baking.

In comparison to most bread dough, the dough intended for the English muffin bread has a higher water content which turns it wet and sticky. The presence of baking soda promotes the formation of bubbles in the bread, providing the unique nooks and crannies common to English muffins.

Always keep in mind that packaged yeast expires, so check the date on the package to ensure that your loaf will rise like it should. Biga, the star of this mix, is a blend of yeast, water, and flour into a dough that is left to ferment for a minimum of 6 hours or up to 24 hours. After the biga dough has fermented, it is mixed with fresh yeast and flour to yield bread that has an enhanced flavor and longer shelf life compared to breads without biga.

If you're short on time, don't fret. It's okay to skip the biga stage and adjust the amounts accordingly for the bread mixture. After baking, ensure that the bread cools down entirely before storing in a zipped bag at room temperature. It should last for up to three days. If you have leftovers that you can’t consume right away, wrap the loaf in plastic and aluminum foil, then freeze. It will keep for up to three months. Indeed, making your own English muffin bread is as enjoyable as savoring the final product.