remaining dough from English muffins
Hi,
I'm curious if anyone has found a good use for remaining dough left after making English Muffins?
The dough I use is based on a baguette dough; sourdough levain, poolish, 4 x hour bulk fermentation, press into a shallow tray, retard, cut into shapes and fry the next day in small amount of clarified butter in a heavy skillet.
After retarding and then cutting the dough into rounds, I'm left with a reasonable amount of dough and delicious muffins.
I have tried frying this left over dough as muffins and tried baking this dough as bread.
The results are not good - too much surface area because of the original muffin cuts renders it unpleasantly busicuity and heavy.
The next idea is to leave to prove again and bake as a shape (after muffins removed).
Anyone else had any thoughts?
Best
Tim
I just divide my dough into 12 balls of about 75 grams and then flatten/stretch the balls into 3" disks. No waste. See link below for some pics.
http://www.thefreshloaf.com/node/19271/english-muffins
wayne
disk, cut more EM's and then hand shape the last one. You canlot have too many EM's I like the forming into balls and squishing them down to disks technique though!
How about not cutting them into rounds and just making square/rectangle shaped muffins? Easier, faster,less waste and not nearly as fiddly. I started doing that with biscuits years ago. (my English muffins are not yet fit for consumption. )
I just cut them into squares, like you do, with a bench knife and since I use a electic skillet, set on 350 F, to dry fry them, they fit perfectly in the squarish pan. No waste, no overworking.
Hi,
thanks so much; all good ideas. I ll give them a whirl. i was worried about over handling the dough in the first place or too much rehandling after the first cutting of shapes. i think the scaled dozen sounds great - many thanks,
best
Tim