Still working on these. Getting close, but not quite there yet. My formula is essentially unchanged from last time, though I did remember the butter this time! Used my Ankarsrum mixer to get these mixed up, and that was a breeze. Overnight cold bulk followed by about a 2 hour RT proof after shaping. I experimented with cooking these in the oven, on a stone, covered @ 350°......that worked fine, except that they got NO color (even with no cover for half the time.) I ended up firing up the griddle on the stove pretty hot to just quickly get them some color.
Fork split one, and it's pretty good, but I think maybe a touch longer on the RT proof and the crumb will be where I want it. All in all, I'm happier with this batch than the last, and I think I'm close! Taste testing will commence shortly.... :)
[/url]
- rgreenberg2000's Blog
- Log in or register to post comments
Here's a short video about how Stone & Skillets English Muffins are made. I've tried these muffins, buying them from Whole Foods, and they are good but not, I think, as good as the ones I make. Of course, they aren't as fresh when bought in a store...
One interesting bit is the old dividing machine that can scale and ball a few dozen dough balls at a time.
https://www.youtube.com/watch?v=9sFEeWiM9Ic
Man, that's a whole lot of butter on those griddles!!! :)
Love the dividing machines. I usually long for one when I'm making a large batch of something.....like, say, english muffins? :)
Rich
Man, that's a whole lot of butter on those griddles!!! :)
Yes, and from another video which I couldn't find again, they say it's clarified butter.
Love the dividing machines.
Me too. I hope they can find someone to fix it if it breaks down...
Oddly, I see those for sale on CL not too infrequently......always find myself wondering where I could fit it! :)