My baking project for 2014-Sep-23
English muffins. I started with Gisslen's formula, but have to avoid milk, so take it out. I am still using a very similar formula, but not with a straight dough process, rather adapted to sponge and dough. I'm slowly increasing the hydration until I get a somewhat flat top during proof. Next time I'll try 75%. Gisslen includes 2.3% milk solids, which have an absorbancy of some value, maybe about 1:1. This is the second time I've used gypsum, the first time it accelerated yeast growth, replacing the calcium removed by the water filter. I've learned when flipping them over on the griddle, great care is needed, the dough seems to degas or collapse to some degree.
100% Baker's flour (Minnesota Girl, 11.8% protein)
74% Water 124°F (RO water, no minerals or chlorines)
1.5% Sugar
1.5% Shortening
1.5% Salt
0.5% IDY
0.03% Gypsum (calcium sulphate)
600 g total flour weight.
60% flour weight sponge, yeast calculates for 7 hours but only keep for 3 hours at 80°F, then refrigerate overnight, sponge is still young in morning.
These were torn open:
Comments
How do they look split?
with a crumb shot.
I'm still in search of the big crumb holes for this product. The sponge and dough was a big improvement over the straight dough process. Now they look more like hamburger buns when they're sliced open with a sharp knife, the largest holes are about 1/8". Tearing them open with a large salad fork makes pseudo holes. This formula toasts up well, and as a sweet ferment using only white flour, carries any topping flavors well.
If I ever figure the awesome crumb holes out, I'll post a crumb photo. Due to the potential of breaking gas pockets during the griddle flip, I'm considering proofing and baking them first between two baking trays with a measured spacer between to keep the top flat, then putting them on the griddle last for browning. I'm thinking this baking order would decrease any likelihood of gas pocket breakage during the griddle flip, gelatinization having already occurred.