English muffins
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in the past I have made them myself
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John Belvedere look good. I love them but never thought of making them myself
kyle said in English muffins:
John Belvedere look good. I love them but never thought of making them myself
The actual process of making them is easy and does not require that much hands on time. This is the recipe I used. https://www.biggerbolderbaking.com/homemade-english-muffins/
Next time I make them I’m going to increase the salt from 1/4 tsp to 3/4 tsp and do a cold ferment after the 18 hr. room temp ferment.” -
Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.
B9DFB61D-C1DF-4769-9ADB-0B3E2F03DED1.jpeg
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Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.
B9DFB61D-C1DF-4769-9ADB-0B3E2F03DED1.jpeg John Belvedere gonna have to try those. They look great.
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Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.
B9DFB61D-C1DF-4769-9ADB-0B3E2F03DED1.jpeg John Belvedere So did you use a sour dough starter or Yeast?
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John Belvedere So did you use a sour dough starter or Yeast?
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Chef I used yeast.
John Belvedere They look perfect. Great Job. Might want to post the recipe in the user recipe section.
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John Belvedere They look perfect. Great Job. Might want to post the recipe in the user recipe section.
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