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English Muffins....test batch #2

rgreenberg2000's picture
rgreenberg2000

English Muffins....test batch #2

Still working on these.  Getting close, but not quite there yet.  My formula is essentially unchanged from last time, though I did remember the butter this time!  Used my Ankarsrum mixer to get these mixed up, and that was a breeze.  Overnight cold bulk followed by about a 2 hour RT proof after shaping.  I experimented with cooking these in the oven, on a stone, covered @ 350°......that worked fine, except that they got NO color (even with no cover for half the time.)  I ended up firing up the griddle on the stove pretty hot to just quickly get them some color.

Fork split one, and it's pretty good, but I think maybe a touch longer on the RT proof and the crumb will be where I want it.  All in all, I'm happier with this batch than the last, and I think I'm close!  Taste testing will commence shortly.... :)

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Comments

tpassin's picture
tpassin

Here's a short video about how Stone & Skillets English Muffins are made.  I've tried these muffins, buying them from Whole Foods, and they are good but not, I think, as good as the ones I make.  Of course, they aren't as fresh when bought in a store...

One interesting bit is the old dividing machine that can scale and ball a few dozen dough balls at a time.

https://www.youtube.com/watch?v=9sFEeWiM9Ic

rgreenberg2000's picture
rgreenberg2000

Man, that's a whole lot of butter on those griddles!!! :)

Love the dividing machines.  I usually long for one when I'm making a large batch of something.....like, say, english muffins? :)

Rich

tpassin's picture
tpassin

Man, that's a whole lot of butter on those griddles!!! :)

Yes, and from another video which I couldn't find again, they say it's clarified butter.

Love the dividing machines. 

Me too.  I hope they can find someone to fix it if it breaks down...

rgreenberg2000's picture
rgreenberg2000

Oddly, I see those for sale on CL not too infrequently......always find myself wondering where I could fit it! :)