March 25th, 2009

English muffins

english-muffinsI ran into them twice last week: here and here. And could not get them out of my head. In germany I never found something like this, just something called Toastis from the brand Golden Toast. But I bought it just once and never again. I do not like bread that taste mostly like the plastic bag it is sold in. But the pictures in the blogs look so delcious, so I thought that it would be a good idea to give them a second try.  And the muffins turned out well, a little bit sour, a little bit sweet. The recipe is a cross between the sourdough-muffins from Wild Yeast and the recipe from Le Pètrin.

English Muffins

  • 100g ripe sourdough (100% Hydration)
  • 350g flour (Type 550)
  • 180g milk
  • 6g salt
  • 3 g yeast
  • 10g honey
  • to roll: polenta

Knead all ingredients until the dough is smooth, around 10 min. I kneaded by hand, because the amount was to small for my kitchen machine. Rest the dough for 30 min. Roll the dough untill it is 1,5 cm thick. Now cut circle,with the diameter of 8 cm. Rest for one hour.

Heat a pan to middle heat. Bake the muffins in the pan for 6 min each side, turn them in between for a few times. Bake untill the muffins are golden brown.

This is my post for Susans weekly Yeastspotting, where you can find a lot of stunning breads.

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8 thoughts on English muffins

  1. nick March 26th, 2009

    English muffins from the store DO usually taste mostly like the plastic bag they are sold in.

    I made the ones you mentioned from the kneadforbread and they came out great!

    Reply
  2. Claudia March 29th, 2009

    Schönes Rezept, wenn man gerade keinen Ofen hat – beispielsweise beim Camping. Erinnern mich ein wenig an “Toasties”, so ein Zwitter aus Brötchen und Toastbrot – aber Deine sehen wesentlich schmackhafter aus.

    Reply
  3. Netty April 17th, 2009

    Sauerteig Muffins ist ein sehr interessantes Rezept. Das werde ich bestimmt mal ausprobieren.

    lg Netty

    Reply

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