Bread of the day: English Muffins. Greetings friends! I was raised on Thomas English Muffins. When I set out to make my version of this griddle cake, I wanted a tender texture and crumb that would be perfect for pooling metling butter and home-made jam. Are you hungry yet?! The question is what dough would I use to make my griddle cakes? I could use Country dough, but, the preferred choice is baguette dough due to its firmness and its ability to hold its shape and the extra spring needed from the poolish to make an overall lighter muffin. The key to making griddle cakes is patience and handling the dough gently and to a minimum. What do I mean by minimum? When the dough is rising (bulk fermentation process), only two turns are called for compared to every 30 minutes when you make baguettes. Ingredients 1. 1 recipe Baguette dough. Baguette dough includes a poolish and leaven. These two ingredients are key to making a successful dough. 2. 1 cup unsalted butter. 3. Home-made jam. 4. Mix of rice and all purpose flour for dusting. 5. Salt. Process 1. Make the leaven the night before (Friday evening) and the poolish (Saturday morning) when you awake. 2. Combine the leaven and poolish when they are ready with all purpose and bread flour. 3. Let the dough rest for 30 minutes; then add salt. 4. Let the dough rise (bulk fermentation process) for 3-4 hours. Remember, only turn the dough 2 times. Be sure to handle the dough very gently. 5. Once the dough has risen sufficiently, spread the dough on a dish towel on a rimmed baking sheet. Make sure you cover the towel with the rice/all purpose flour mixture to avoid the dough from sticking. 6. Spread the dough as evenly as possible; 1/4 to 1 thick. 7. Cover with a towel and retard in the refrigerator overnight. 8. Remove from the refrigrator and let the dough warm up 10 minutes before making your muffins. 9. Have ready a cast iron skillet, a 3 inch round cookie cutter, and spatula. 10. Melt the butter in a small saucepan over high heat. When the butter begins to boil, pour it through a fine mesh strainer into a heatproof cup. The butter does not need to be perfectly clear; removing most of the milk solids is the key to prevent scorching. 11. Heat the skillet over medium low heat. Add just enough of the clarified butter to coat the bottom of the pan. Using the cookie cutter, cut rounds from the dough and place them in the pan. 12. After 2 minutes, the muffins will puff up. Dont worry if they puff unevenly, they will even out when your turn them. When the undersides are golden brown, use the spatula to turn them. The tops and bottoms should be golden brown and crisp, the edges light and soft. 13. Remove the muffins from the skillet and serve warm or let cool on a rack. To serve, split the muffins with a fork and pull apart. Add butter and your favorite jam. Friends, I present to you Glenns English Muffins. I made these 30 mintues ago. Im enjoying one with a cup of Intelligentsia coffee. Its delicious. Now, wasnt that simple?! You can make them too. Remember, be patient and good things will happen. Thank you for all your wonderful support and feedback. I value it. Cheers.
Posted on: Sun, 02 Nov 2014 12:10:50 +0000
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