Sunday, February 3, 2013

English Muffins, Part 2

My English Muffins worked! They were actually quite amazing. So were Sue's.

English Muffins, Photocredit: Servia
I took the hypothesis from Tartine Bread that one needs to use some kind of dough that has a reasonably low hydration but also produces a bread with fairly large holes. Corudata's Oat Bread was perfect (which was the base for my English Muffin Recipe) because it is a low hydration bread that acts like a high hydration bread (see crumb shot of oat bread).
English Muffins, Photocredit: Servia

English Muffins, Exterior; Photocredit: Servia
Muffins baking in the skillet, the ugly one was made from leftover dough; Phodocredit: Servia

Sue and I had a day planned to do a taste test between sourdough and commercial yeast English Muffins as I mentioned in yesterday's post. It was a lot of fun. Both of our muffins turned out amazingly, although hers turned out much prettier than mine (see below). Totally coincidentally, both of us added oats to the recipe. Sue also added buckwheat to hers which gave them a delicious earthy flavor and a beautiful color.
Sue's English Muffins; Photocredit: Servia
We both ended up baking them on griddles (her on a real griddle, me in a my great-grandfather's cast iron skillet-- yes, the really do last that long). I was convinced it could never work, but it worked great.
Sue's Crumb; Photocredit: Servia
Sue's muffins, cooking on the griddle; Photocredit: Servia
Try these for yourself. I highly recommend it. And/Or try Sue's recipe. I posted this to Yeast Spotting.

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