English muffins, for the millionth time (I suppose)
I’ve been baking the English muffins by Brian Lagerstrom, here:
https://www.brianlagerstrom.com/recipes/eggs-benedict?rq=Breakfast
Ingredients are:
- 140g or 1/2c warm water (86F/30C)
- 4g or about 1.5tsp instant yeast
- 100g or 3/4c poolish or sourdough starter (poolish method below)
- 15g or 1Tbsp olive oil
- 250g or 1 1/2c all purpose flour
- 5g or 3/4tsp salt
- Corn meal
- 100g/.5c ghee (clarified butter)
That works out to 56% hydration dough, using baker’s percentages. If you add in the flour and water from the 100% sourdough starter, which I’m using as opposed to the Poolish, you get hydration of 63%. (I’m not counting the oil, which perhaps I should.
I love this recipe, but I long for a lighter, holey-er English muffin.
I added an extra 10g water last time I made it, and it was some better. But in thinking about it further, I’m wondering if I need more hydration or less yeast and a longer rise.
Also, the very first English muffins I ever made (Emeril’s) turned out incredible the first time I made them, but have never equaled their former greatness. But they had milk powder in them. Any point in adding it to this recipe, or is the sourdough starter doing all the heavy lifting, flavor wise?
You could have a look at Ananda's recipe on TFL. Andy's recipes are always highly reliable and I've made these muffins once or twice.
It's a relatively simple yeasted recipe and the muffins are baked on the hot plate (dry - not fried), as is the traditional way in England.
Bear in mind that the yeast used in the recipe is fresh yeast, so reduce the weight by your preferred factor if using IDY.
Lance
add durum flour not sure of the percent but I'd shoot for 1/4 for the first time, it'll help get the chew of an old school english muffin
I use malt syrup for flavor.
Higher hydration maybe but not in Crumpet level and finally commercial yeast. It'll work harder and faster and add baking soda.