The Fresh Loaf

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Yeast Water 70% Whole Grain English Muffins

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dabrownman's picture
dabrownman

Yeast Water 70% Whole Grain English Muffins

We haven’t made English Muffins for a while and wanted to up the whole grains and use YW for the leaven.   We used the 25% sifted out portion of our whole grain milling to feed the YW levain so this has the effect of being 4 times that amount being whole grain for calculations.  Thee grains milled were rye, whole wheat, spelt, farro and Kamut.

 

We did a 2 stage levain build that took 12 hours and then added it to the dough four and milk at 9 PM the night before - less the salt, sugar, baking soda and vinegar.  We mixed it with a spoon and left it on the counter overnight until 6 AM the next morning.

 

The rest of the ingredients were added the next morning and distributed thoroughly with 4 minutes of kneading.  We added the vingar to activate the baking soda since there was no SD acid to do so.  We rolled the dough out to a little less than ½” and cut out the muffins with a plastic glass.

 

The EM’s were places on parchment sprinkled with semolina, semolina was sprinkled on top of the EM’s and then they were covered with Plastic and allowed to proof for 45 minutes.

 

An electric fry pan was heated to 340 F and the EM’s were grilled on both sides for 5 minutes each side until brown and then they were moved to a cooling rack.  These came out well puffed up, with decent holes but no sour taste.  A perfect recipe match  for those who want a healthy, non sour, English muffin.  We liked them right out of the pan with butter and jam or toasted.

Oregon Red Raspberry Jam seemed to work OK.  Yummy!

Breakfast EM Sandwiches - toasted EM's with medium caramelized minneola marmalade, Apple wood smoked and maple cured bacon, a mushroom omelet with habanero jack cheese inside and Co-jack on the outside.  Surrounded with sliced peach, strawberries, red raspberries and sweet cantaloupe.

Formula

 

Build 1

Build 2

Total

%

Yeast Water

100

0

100

23.20%

AP

50

0

50

11.60%

 25% Sifted Rye and Wheat Bran

50

25

75

17.40%

Total

200

25

225

17.40%

 

 

 

 

 

YW Levain

 

%

 

 

Flour

125

29.00%

 

 

Water

100

23.20%

 

 

Hydration

80.00%

 

 

 

 

 

 

 

 

Levain % of Total

28.37%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

White Whole Wheat

72

16.71%

 

 

AP

234

54.29%

 

 

Dough Flour

306

71.00%

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

Milk

254

58.93%

 

 

Dough Hydration

83.01%

 

 

 

 

 

 

 

 

Total Flour

431

100.00%

 

 

Milk 254, Water

354

82.13%

 

 

T. Dough Hydration

82.13%

 

 

 

% Whole Grain Flour

69.61%

 

 

 

 

 

 

 

 

Total Weight

793

 

 

 

 

 

 

 

 

1 T of sugar, 1 tsp each baking soda and vinegar

 

 

& 8 g of salt added  the next morning

 

 

 

Before the kneading, rolling and cutting

 

 

 

Comments

bruneski's picture
bruneski

... scrumptious, dabrownman!!!

What type of yeast water did you use?

Have a great week!

dabrownman's picture
dabrownman

it started out at a minnieola tangelo one.  Then i converted it to apple and now it is apple and half cherry. No sour but it works just fine in place of commercial yeast in any recipe.  Here is s a picture and these were pretty tasty too!

Happy baking

 

PMcCool's picture
PMcCool

And that blend of grains sounds delicious, too.  Wolferman's got nothing on you!

Paul

dabrownman's picture
dabrownman

of Wolferman's crumb.  This is a good blend of whole grains.  On Wednesday we are going to do a 100% whole grain bagel SD YW bagel using a similar approach using the 25% sifted out portion to feed the SD levain and using YW as the liquid for it :-)  That should be interesting,.

You would like thesPar Wolferman's EM's Paul

Happy baking

Ruralidle's picture
Ruralidle

They'd go darned well with ham, poached free range eggs and decent hollandaise sauce to make a really lovely eggs benny!

dabrownman's picture
dabrownman

correct and eggs bennie would be good using these EM's.  What a great Idea Rural!

Happy baking

Mebake's picture
Mebake

Great looking Muffins, DA!

Inspiring work.

-Khalid

dabrownman's picture
dabrownman

ones that I make from kjknits recipe even though they don't have much sour because the baking soda cancels it our..  But, it you don't like sour at all then might as well make these instead. Now for 100% whole grain SD YW bagels.  That should be a real heavy load:-)  Hopefully the YW will open them up some.

Happy baking Khalid

evonlim's picture
evonlim

apple and cherry yeast water English muffins.. mmmm must give this a try. good with afternoon tea with my ladies friends!! thanks dabrownman.. inspiring

evon

 

dabrownman's picture
dabrownman

I will be making some Eggs Benedict out of them sometime next weekend  - also have to be good with tea as in tea with crumpets.   Your friends will love them just toasted with butter and jam.

Glad you liked them Evon. Happy baking

bakingbadly's picture
bakingbadly

Looks good, Dab! Has been a long, long while since I last used YW and... Frankly, I think I'm infatuated with sourdough, haha. Nonetheless, I wouldn't mind having your English muffins in the form of egg benedicts. 

Have a jolly baking,

Zita

dabrownman's picture
dabrownman

Recipes that call for commercial yeast or SD with a commercial yeast booster it comes in handy as a replacement.  I'm using it in a 100% whole grain SD bagel recipe as a replacement for the commercial yeast booster that sane people would use :-)  SD is m favorite for all kinds of reasons but it really bugs me when commercial yeast is the most expensive thing going in the dough too. I would rather put some seeds,,nuts and fruits in the dough for the same price using natural yeast instead .

Happy baking Zita

 

isand66's picture
isand66

Ok now Lucy is happy and Max too!

Looks like you got some beauties out of this batch.  Time for me to follow suit soon!  

Im  saving your post so I can try this formula soon.

Regards

Ian

 

dabrownman's picture
dabrownman

and cherry yeast water, you are one of the few who could actually make this recipe :-)  You will like it even though these end up being 70% whole grain.  Very tasty indeed.

Lucy keeps asking 'Where is Max?  Go find him you doofus!  No Excuses!"

Glad you like the EM's Ian  and Happy baking

Song Of The Baker's picture
Song Of The Baker

Congrats on such great english muffins with so much whole grain!  Healthy and without giving up quality or integrity of the original.  I am counting the days to be down there again and having english muffins for breakfast again, sipping on a coffee in the back yard listening to the birds and sitting in my ginch because it's so hot out already at 7am!

I will have to try these out.

John

dabrownman's picture
dabrownman

have been great for Canadians in AZ.  They really bought up the real estate when it wast cheap and  getting their dream winter home at prices we wiil never see again.  You didn't come until it started getting hot - most Canadians are gone by Easter wanting to be home with family then - plus it too hot here by then.  But, you like the hot ....and it is only going to be 110 F this week  :-)

These are some fairly healthy EM's if you don't count all the stuff you put on them.  It's been 20 hours in the fridge for the 100% whole grain bagels.  Can't wait to see what they look like.  Stiffest dough I have ever hand kneaded - and we have made a lot of bagels - not the Montreal kind - the NY kind.  My wife has to buy Einstein's as a result :-)

Happy baking John

Song Of The Baker's picture
Song Of The Baker

Please do post your 100% wholegrain EM's.

Yes, my parent's lucked out in finding the place in Mesa while the prices were really good.  They will be staying down there yearly from end of October to April.  After that they run the risk of the 6 month + whipping from the US govmnt.  I was curious when down there what the seniors in the community thought of us Canadians...are we looked down upon, or in a good light?  I can imagine the people that have had hard times in the economical downturn don't really like seeing all the Canadians come in and snatch up homes.  I don't know if I got honest answers from the people I asked :)

John

dabrownman's picture
dabrownman

here give a hoot about Canadian retirees.  Some of us are having too god a time making bread and limocello!  If they had money they too took advantage of low home prices - especially 3 years ago - a steal and fire sale all at the same time..  Canadians don't compete for jobs, pay property taxes to support schools and sales taxes to support local cost of government.  They spend money so others have jobs to support them and their every need and want.  I think they are a godsend myself as do most others.  Plus, about the time anyone starts to  get tied of them or rub you the wrong way, they up and leave for half a year-so you forget all about it :-)  No worries.

The lines at the liquor stores are ungodly long though because the taxes are so high in Canada they really booze it up here thinking it is a cheap as water for them.  Then in April they are buying out the stores to smuggle hooch back into Canada to tie them over for 6 months.  Can't blame them for that - and they love prickly pear margaritas.

Pasted the 100^% whole grain bagels earlier today/

Song Of The Baker's picture
Song Of The Baker

Sorry misread...no 100% whole grain EM :(

John

CeciC's picture
CeciC

Problem with Baking Soda

I pretty much followed the formula n time, apart from I used all WW in the final dough. It raised Fine in the pan, crumb is a bit tight due to lowered hydration. 

The biggest problem I encountered is with the baking soda taste. could it be I undercooked the muffins or not enough vinegar to full activate baking soda added?

Thank you

Ceci

 

Yw 95% ww English muffins

dabrownman's picture
dabrownman

were under cooked.    I've only made these a couple of times and never noticed the dreaded BS taste.  This recipe was converted over from the kjknits SD version where no vinegar was required.  I will make them again and see what happens.  Sorry yours didn't taste like they should.  It could be there isn't enough vinegar or my BS might be old. 

CeciC's picture
CeciC

I guess it could be my bs is not good, sometimes I do have this issue with muffins, it's a funny issue where it comes on and off.