The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

PR's English muffins from Artisan Bread Everyday

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swtgran's picture
swtgran

PR's English muffins from Artisan Bread Everyday

This was my first try at PR's muffins from this book.  Muffin rings, of some sort, are a must.They were better the second time around using 1/2 white whole wheat.  Much more flavorl  I think I prefer a more standard recipe for muffins.  These were very easy.

rolls's picture
rolls

Hi, I've jus ordered this book, may I ask what do you think of it and what do you reccommend I begin with have never tried any of reinhart's recipes. My first book of his ever. Thank. They look yummy by the way :)

drdobg's picture
drdobg

You MUST get PR's The Breadbakers Apprentice.  It (along with J. Hamelman's Bread) is a necessity as a starting point for home artisanal baking.

cady's picture
cady

 


I made them for Mothers Day - eggs benedict.  I like them much more than the recipe from BBA.  I am making a batch this morning.  I have some on the griddle right now.  The grandkids are here so it is likely to be a McMuffin today. 


 

drdobg's picture
drdobg

May I ask how the two muffin recipes differ?  I own BBA, but do not have ABE.

cady's picture
cady

drdobg:


The muffins in BBA are made from a soft dough.  They resemble very soft rolls that are baked on the griddle.  The muffins from ABED are made from a thick batter that is poured into muffin rings.  You make a batter that includes yeas.  The batter is placed in a refrigerator over-night or for up to 4 days.  To bake you add baking soda and bake on the griddle.  In the book, PR indicates that it is crumpet like.


In the photos above you can see the batter.


 

drdobg's picture
drdobg

Thanks.  Your muffins look great!

turosdolci's picture
turosdolci

Your muffins look so perfect. I just got a homemade jar of rasberry jam from my neighbor, I wish I had these to eat with my jam.

swtgran's picture
swtgran

The muffins in his new book are much more like a batter than a dough as Cady has pointed out.  The muffin rings are why they look so perfectly shaped.  The rings I have allow for exactly !/3 cup of the batter and make exactly eight.  They are a perfect fit for my Presto griddle. 


You even leave the rings on when you flip the muffins and for a couple of minutes while they are cooling.  I actually think they conduct some heat up around the middle to help cook the middle of the muffins.

swtgran's picture
swtgran

The muffins in his new book are much more like a batter than a dough as Cady has pointed out.  The muffin rings are why they look so perfectly shaped.  The rings I have allow for exactly !/3 cup of the batter and make exactly eight.  They are a perfect fit for my Presto griddle. 


You even leave the rings on when you flip the muffins and for a couple of minutes while they are cooling.  I actually think they conduct some heat up around the middle to help cook the middle of the muffins.