Lately my English muffins bake has been a soft crumb and holes is getting smaller. Not sure what I did wrong.
They also seem to have a lot of whole grains as well. If you are using kjknits SD EM recipe from this site, my favorite, you won't get the many large holes of other recipes - that one is more like Wolferman's EM instead.
Happy Baking CeciC
Yes Im using her recipes and its 50% whole grains, but I reduce the flour added to the dough so its very wet which I handled using bench knife. I found out more the whole grains it give me less holes.
I havent had Wolferman's EM are they soft with a crunchy crust?
I think the EMs look pretty good, but I am big on soft texture vs. whole grains. On more than one recent occasion, we have had EMs covered by a few pieces of smoked salmon, a couple poached eggs and a lovely blanket of hollandaise sauce. They looked fantastic, but when we actually tried to eat our breakfast, we wished we had a chain saw instead of a knife because the EMs were too tough to cut with a normal knife and fork. I am sure there a certain situations where a very hard, crispy, grainy, EM is just what you want, but on Eggs Benedict, give me the soft EM's every time.
If u after a soft crumb and crunchy crust, this is absolutely perfect for you!! I can guarantee u dun need chain saw to cut it up, a fork is all u need. Did you get your chain saw muffins from a shop?