The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone Forced English Muffins

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dabrownman's picture
dabrownman

Panettone Forced English Muffins

For those who end up with a gazillion pounds of starter when making panettone, English muffins are a great way to use up some of it without having to toss it,

We used the basic method that kjknit's used which calls for 280 g of flour and 240 g of milk with, in this case, 50g of SD and YW mixed levain all mix up together and left to double or triple overnight on the counter in a 1 quart Pyrex measuring cup overnight for at least 8 hours.

The the next morning you add a tablespoon of sugar,3/4 tsp of salt and 1 tsp of baking powder to the mix and knead with some bench flour for 4 minutes.  then roll put 1/2" thick and cut into rounds that are proofed on parchment paper dusted with semolina flour for 45 minutes. Don't forget to to dust the top of them with semolina before covering with plastic.

 Then you just dry fry them in a cast iron skillet or an electric skillet like Lucy used set to 350 F.  About 4 minutes a side will do it.

This particular batch was 50% white whole wheat flour and 50% AP using skim milk. They are very tasty indeed.

So this year, we have made hamburger and hot dog buns, pizza, pancakes and now English muffins in an attempt to not throw any panettone levain away!

Now Lucy will be hard pressed to come up with another 3 or 4 ways to use up the extr4a levain yet to be made..

We had these Wolferman style EM's as Egg McMuffin knock offs with butter blackberry jam, pepper jack cheese and spicy breakfast sausage, 

Comments

aptk's picture
aptk

Absolutely love it! Good job.

 

dabrownman's picture
dabrownman

live in the most beautiful place on earth - Alaska!   These are the kind of EM's you can make on a campfire, in a CI skillet, while gazing across a fir tree lined lake, that has snow capped mountains reflecting off the water as the sun sets.  Glad you like the post.... wish i was up there with ya!...just not in the winter......:-)

Happy baking

isand66's picture
isand66

Those look great DA and I love that breakfast Sammie!

thanks for sharing and I wish you could send some my way.

Regards

Ian

dabrownman's picture
dabrownman

you use for pancakes.,  Just add some melted butter, or oil, with the other stuff in the morning and thin it down to pancake batter with milk.  Great SD or YW or YW / SD combo pancakes.  Glad you like the breakfast sammies!  They are my favorite too!  I won't be sending them to you but Lucy says Max can make you some no problem:-)

Will get the smoker hot early tomorrow for a brisket and a big hunk of bone in pork loin - for Christmas Eve!  Have to make a white SD bread for the stuffing for Christmas Turkey and some rolls for the Eve sandwiches!  Will make your some cheese, onion bacon rolls

Happy baking

isand66's picture
isand66

I'm drooling just reading about your upcoming cooking and baking!

We go to our friends house for Christmas Eve and another friends for Christmas Day.  I make my pretzel rolls for one and some rye bread usually and my potato and also cheese perogi for the other.  I may switch up the bread this year though...will see.  Will have my family over for Chrismaka in January where we will cook everything including chicken soup with the brisket filled kreplach and a bunch of other goodies.

Have a great time cooking and baking!

Regards,
Ian

dabrownman's picture
dabrownman

Sound, fun, festive with fine food.  Forgot I had to make a white bread,really white bread,  for stuffing .  Left it out side overnight to proof at 40 F.   It felt  really strange making a white bread after all those whole, multi grain ones the past couple of years. :-)

Have fun over the Holidays 

isand66's picture
isand66

May the force be with you :)

dabrownman's picture
dabrownman

because my wife left them out making cookies yesterday.  Lucy said -  'Aren't we putting walnut in the turkey stuffing anyway?'  You don't need the force when you have a determined German baking Apprentice 2nd Class like Lucy :-)

CeciC's picture
CeciC

Hi DA,

Did you have a problem with wet crumb? When I fry it for 4 Min each side I got a wet crumb even after it has rested for a few hours. May be I have undercooked it.

Thanks

Ceci

dabrownman's picture
dabrownman

specified that the time per side is dependent on the thickness of the rolled out dough and its final height.   If you make them smaller 4 minutes works and larger you may need 6 minutes .  I get then to the point where they look done and then fork one open to make sure that they are done when I make big ones like this.

If they are gummy on the inside just give them a couple more minutes on each side. 

Mebake's picture
Mebake

I have to remember this post when i have excess levain. They look delicious, DA! 

thanks for posting this.

dabrownman's picture
dabrownman

a great way to use up the excess levain - am making croutons for turkey stuffing today using up some more levain.,  I am determined not to end up with a gallon of levain sitting in the fridge this year from making panettone!  Glad you liked the post Khalid and

Happy baking