remaining dough from English muffins

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timko on

 

Hi,

I'm curious if anyone has found a good use for remaining dough left after making English Muffins?

The dough I use is based on a baguette dough; sourdough levain, poolish, 4 x hour bulk fermentation, press into a shallow tray, retard, cut into shapes and fry the next day in small amount of clarified butter in a heavy skillet.

After retarding and then cutting the dough into rounds, I'm left with a reasonable amount of dough and delicious muffins.

I have tried frying this left over dough as muffins and tried baking this dough as bread.

The results are not good - too much surface area because of the original muffin cuts renders it unpleasantly busicuity and heavy. 

The next idea is to leave to prove again and bake as a shape (after muffins removed).

Anyone else had any thoughts?

Best

Tim

 

disk, cut more EM's and then hand shape the last one.  You canlot have too many EM's  I like the forming into balls and squishing them down to disks technique though!

How about not cutting them into rounds and just making square/rectangle shaped muffins?  Easier, faster,less waste and not nearly as fiddly.   I started doing that with biscuits years ago. (my English muffins are not yet fit for consumption. )  

 

I just cut them into squares, like you do, with a bench knife and since I use a electic skillet, set on 350 F, to dry fry them,  they fit perfectly in the squarish pan.  No waste, no overworking.

Hi,

thanks so much; all good ideas.   I ll give them a whirl. i was worried about over handling the dough in the first place or too much rehandling after the first cutting of shapes. i think the scaled dozen sounds great - many thanks,

best

Tim