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Making English Muffins

June 4, 2010

I recently bought the book Peter Reinhart’s Artisan Breads Every Day, and have been trying lots of the recipes. Almost all of the recipes use cold fermentation, having the bread dough rise slowly overnight in the refrigerator. They also have more water or milk in the dough, and not too much kneading. Some of them use a stretch and fold method, which is kind of fun. There is a wide variety of recipes, from whole grains to sweet rolls, bagels, pretzels, and English muffins. To make English muffins you need metal rings to bake them. I thought I was buying rings for quart-size canning jars, but instead bought flat canning lids. So with the dough sitting in the refrigerator for a couple of nights, I went to a kitchenware store for English muffin rings. They were  staring me in the face, but the salesman and I couldn’t see them until I remembered they came in a box. The other unusual part about the recipe is “baking” them on a skillet or griddle, in the rings, sprayed with oil and dusted with cornmeal. They cook on each side for 12 minutes, then get flipped over to cook another 12 minutes. My skillet only made 4 at a time, so it took a while to make all 8. As you can see from my photo, they look much like what you’d buy at the grocery store, but are a little taller, and much moister inside. Great toasted or not, and they freeze well too.

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