Easy step by step, Sourdough starter, The best Sourdough English Muffin Recipe!
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas
72434
Sourdough starter
day 1, 1/2 cup flour 1/2 cup water
day 2, 1/2 cup flour 1/2 water
day 3, 1/2 cup flour 1/2 water
day 4 , 1/4 cup flour 1/4 cup water
day 5, 1/4 flour 1/4 water
English muffins
2 cups water 110 degrees
1 T. yeast
2 T. sugar
1/2 cup dry milk
4 T. room temp butter
1 cup of fed starter or discard
7 cups flour, all purpose or bread flour
2 t. Salt
cook on a flat skillet , no oil or butter
5 minutes per side
190 degrees internal temp
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ENGLISH MUFFIN Recipe -- How to Bake BREAD Without an Oven
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English Muffins - adapted from Peter Reinhart's
2 1/4 C. all-purpose flour
1/2 T. sugar
3/4 t. salt
1 1/4 t. instant yeast
1 T. butter
3/4-1 C. instant buttermilk, 4 T. buttermilk powder + 1 C. water
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How to make Proper Traditional Authentic English Muffins
This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!
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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.
To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!
I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.
Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.
The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.
This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.
Make a big batch and after they have cooled to room temp you can keep them in the freezer.
I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!
Recipe:
Oven temp: 175c on bake mode
500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt
Total dough weight: 893g
How to Make English Muffins | No Oven Needed | Bigger Bolder Baking
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2 Ingredient English Muffins Better Than McDonalds McMuffin (No Yeast, No Oven)
These 2 ingredient English Muffins are much better than McDonalds McMuffins. With no yeast they are healthier and with no oven the cook faster. Enjoy your breakfast any day of the week with these amazing English Muffins. WOW, only 2 ingredients, how cool is that!
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Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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