The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

English Muffins - kjknits Converted to YW and SD Combo levain

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dabrownman's picture
dabrownman

English Muffins - kjknits Converted to YW and SD Combo levain

We really like kjknits SD English muffins and have made them several times.  This time we decided to make them circles instead of irregular shapes cut with a dough scraper and we wanted to get some YW working in there too.

Still don't have a cutter so we used a plastic lid from a peanut butter jar.  It worked OK if a little small.  The recipe should make 12 large English muffins but we got 24.  The spring on these things is amazing so we rolled them about 3/16" thick to get about a 1" final height.

These were just delicious as usual they were small enough to eat like candy.  Toasted with butter and jam.... they made a for a fine, if short, breakfast.

Now how did that cheesecake get in there again?  Looks like it has an Oreo cookie crust.

Comments

thomaschacon's picture
thomaschacon (not verified)

I just want to faceplant that cheesecake, dabrownman.

Noticed the third Chacon too. Nice job.

OK, back to my regularly schedule programming, which doesn't leave much time for TFL.

dabrownman's picture
dabrownman

was the best looking so far because of those sisters who are twisted just so.  This cheesecake is a also a very nice one especially with the cherry bourbon sauce.  Southerners know there is no decent sauce without bourbon except those invented by the French and they used something almost as good - Cognac.   Glad to see you are not burned down.

Thanks for the comments.

isand66's picture
isand66

My starter for the muffins is nice and ripe.  Tomorrow I will attempt the muffins.  Hope they turn out as well as yours.

I'm thinking since I made some extra starter with the YW I will have to try a different combo of flour with one batch and maybe some other surprise.

Since the original recipe is in cups, I was wondering if you converted it over to grams...if not I will attempt to do that tonight.

Nice bake.

dabrownman's picture
dabrownman

I was making some pizza dough (making it on the gas grill) and Italian garlic bread for dinner tonight with some separate YW and SD starter so I just pinched off 40 g of each after they were ripe and made the English muffins with it by omitting the yeast.  Next time I will make them slightly thicker say 5/16" thick instead of 3/16".  My wife said she wanted them thicker and they only spring 400%!!

You will love that recipe plus it is too easy to be that delicious.

gmabaking's picture
gmabaking

Mixed up a batch of Muffin dough last night planning to make them this morning. Life intervened and it was after noon before I even checked the dough. After reading KA's blog about County Fair Fried Dough, I decided to try making fried bread and stash it in the freezer for the next time I make chili. Rolled dough out to about 1/4 inch and fried biscuit size circles in about 1/2 inch of  peanut oil. Tasted more like a donut so I found the donut cutter and rolled the next batch out a little thicker. Best donuts I've ever made! Just a bit of sourdough tang to balance the sugar that some were rolled in. They disappeared as soon as they hit the plate so I'm not sure what the count would be, somewhere around 2, maybe 2 1/2 dozen donuts about 2 1/2 inches round.

dabrownman's picture
dabrownman

the English Muffin had a kissin' cousin or two in fried dough and donuts!!! You are getting pretty adventurous ........  Way to go and thanks for the heads up.  My assistant thinks that donuts are right up there with cheesecake!

gmabaking's picture
gmabaking

These are nice little donuts but no way could they stand against (or even along side) those gorgeous cheesecakes that you are making. Well, maybe as a snack while one waits for the cheesecake to cool. Ah, cheesecake has to be the true nectar of the gods. Your pictures have been the cause of my not so patiently waiting to make a cheesecake until family is here for summer visit.  They won't be here for weeks, I guess I really should make one for practice .....

dabrownman's picture
dabrownman

your EM donuts tomorrow.  Hope to master dry frying a batch of EM's while frying up a batch donuts of your donuts in oil next to them.  Did you coat the donuts in anything when they were done like powdered sugar or a glaze?

gmabaking's picture
gmabaking

At the risk of losing a hand to the tasters, I sprinkled a little cinnamon sugar on a few. They disappeared too fast for anything more but I think they would be great with a light glaze, wonder how melted apricot jam would be brushed on? Good luck with the duo baking, will look for pictures. I need to make more of your EM also, my grand daughter pronounced them the best she had ever eaten.

dabrownman's picture
dabrownman

Think we will thin out some apricot, nectarine and ginger jam with some sugar glaze combining the two into a fruity, sugar, donut, bomb spread! 

I have to admit all I did was take kjknits SD EM's and add some YW to it.  Your grand daughter has good taste as they are the best I have had too! She needs to be your designated taste tester like my little  4 legged apprentice.

Thanks for the quick reply - you made my evening!

gmabaking's picture
gmabaking

Same grand daughter loves all things raisin. When I converted a sandwich loaf recipe to SD, added lots of raisins, I decided that I had changed the recipe enough that I could name it after her. Until the Raisin Brioche that was her favorite. Haven't been able to get her interested in making bread though.... maybe someday.