The Fresh Loaf

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Variety Baking Today

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bobkay1022's picture
bobkay1022

Variety Baking Today

Thought I would try the SD English Muffins. did 2 batches. Outstanding flavor. The Rye bread is a SD Wheat Starter Bread 100% wheat flour very sour and crusty. I Ciabatta Bread is from  Jasons Ciabatta. This is my about 60 loaves of it. I added about 2 tablesppons of Pure Olive oil to them. Very moist dough but still nice crust and holy crumb.


Mary Clare's picture
Mary Clare

Those look lovely and delicious! And it sounds like you had a good time : )


Mary Clare in MO

davidg618's picture
davidg618

I've been trying different SD English muffing recipes. What I'm doing, so far, is "nice but no cigar". Would you please share yours? They look great.


David G

bobkay1022's picture
bobkay1022

Hi David


   Here is the link to the recipe. I make at night and early am 7:am  pour it out of the bowl and ??? add some flor to knead only. I cook on ac stove burner with a griddle about 1/3 to 1/2 setting to stop from burning . I Have had good luck with that recipe.


 Let me know how you make out.  http://www.thefreshloaf.com/node/3241/sourdough-english-muffins


Bob


www.siemann.us


 


 

bobkay1022's picture
bobkay1022

Hi David


 


  Here is 9 I just made. I roll the dough a littl thincker so that I get a good Muffgin. Nothing like the thin ones you get from Thomas any more and just as good.


Bob

davidg618's picture
davidg618

I've tried this one already. I guess I'm a traditionalist. I like more holes. Your's looks like you achieved some with this recipe. I had a few, but not enough to satisfy. I'm trying to find that sweet-spot of hydration between great and pancakes.


David G

bobkay1022's picture
bobkay1022

 Hi David


I use 100 % maybe little more on my starter. Wetter the better if you can manage after it has proofed.  Not easy but so far lot of holes not as many as my ciabatta but I am satisfied


Bob

davidg618's picture
davidg618

...rolling out 100% hydrated dough, even after proofing for eight hours.


I used the full amount of flour specified (2-3/4 cups) in this recipe


I weighed the ingredients using 125g per cup flour (340g), and 260g for the milk.


Including the starter--59g flour, 118g water--thats 378g water/399g flour = 95% hydration

Even with the overnight gluten development I used muffin rings.


You're a better man than I am, Bob.


David G


 

bobkay1022's picture
bobkay1022

Hi David


 


  Hope things worked for you.  Here is a detailed page of what I did yesterday for you


  Did not want to clutter the web  so put it here for you


 


              Bob    Here is the link


 


    http://www.siemann.us/englishmuffins.html

bobkay1022's picture
bobkay1022

Hi D   I forgot to mention mine do not have a lot of holes but nice crumb. I can get more holes if the dough is not so thick.  I might try it one time for you and see. I like my muffins with some meat in them. Like ciabatta bread more hydration bigger holes.


Bob


This was a batch of CB Bread. Now this is slop to work with. try this recipe and you like me to start will  pull your hair out till it all come together. Believe me. But now I like making it and so tasty and nice chewey crust.


davidg618's picture
davidg618

Bob,


The above post was in relation to you kindly posting the recipe.


David G

bobkay1022's picture
bobkay1022

Hi David


    I made some more muffins this am. I had no AP Flour so I did Bread flour from Albertsons.  I did a double batch. My Starter from what I can see is 100% hydration if I figure it right. I use a lot of starter so as an example if I have 6 ounces of active starter I add 6 ounces of water and 6 ounces of flour. I think that is considered 100% corect me if I am wrong.  Over night I had to add no flour . I just put a little on the mat to roll it out and had about 1/2 thickness.


   Here is one shot of end result. Orange Marmalade Delicious taste for bread flour


Here is the link to all the photos again.


http://www.siemann.us/english%20muffins


 


 

davidg618's picture
davidg618

I looked ath your photos. Inspiring!


David G

bobkay1022's picture
bobkay1022

Well are you doing any better or are you like I used to be very frustrated??? 


I hope it is working for you .


 

davidg618's picture
davidg618

I baked sourdough biscuits with this week's starter feeding discard. Will likely try English muffins again after next week's starter feeding. I'll use this recipe, but not sure I won't just spoon the dough into muffin rings. Having good muffins is more important, to me, than learning to wrestle 100% hydrated dough.


Thanks,


David G

bobkay1022's picture
bobkay1022

Hi D   I might have a little info for you before you do your muffins again.  If I can do them as a novice so can you. Question what does your starter look like before you add it to the flour. My last batch I bought a large 4 inch Tuna can and now use it to cut the muffins. I think you might have seen it if you looked at the link. How did your biscuits come out?


Bob

davidg618's picture
davidg618

to the first and second biscuit bakes.


http://www.thefreshloaf.com/node/21536/sourdough-biscuits-trying-real-thing


http://www.thefreshloaf.com/node/21967/sourdough-biscuits-trying-real-thing-take-2


As to your question, about my starter's appearance, I feed the discard with approximately an amount of flour and water equal to the discard (1:1:1 ratio), let it sit at room or refrigerator temperature overnight, and bake the next morning. It has a gluten structure; how strong I've never tried to quantify.


David G


P.S. I did look at the link, I told you I did. What does having a 4" tuna can cutter have to do with wrestling 100% hydrated flour, water, salt and yeast?


 


 

bobkay1022's picture
bobkay1022

Hi D


Well I had a biscuit cutter and it was to small. Last batch I did double and little thicker when rolled out and made nice muffins.


My dough is as you see no problem. I did not add any flour except for the original 2 cups x 2 and 1/2 cup more.  Sat over night D and next am poured it out on a floured board and rolled it out.  My starter is very think and takes off like a bullet when used rises 2x or more.


My dough when I mix it with a K a mixer is not a loose dough. Not still either. What have you got to loose if you add a little more flour . Remember you have 3/4 of a cup you can add after the over night rest. Wish I could see you dough after the 2 cups of flour /1 cup of milk and starter when you are done mixing. It should be pretty thick and not runny like pancake dough or  thin either.


Bob


 

davidg618's picture
davidg618

Do you weigh your ingredients, or use volume measurements?


David G

bobkay1022's picture
bobkay1022

Hi D   I weight the flour The milk I use ounces volume .


The starter I just eye ball 1/2 cup +-little more as my starter is thick and very elastic but 1/2 cup volume seems to work little more NP.   If I do just 2 cups flour David and the rest if I need it after the over night rest seems to work ok. That will get rid of a lot of the runny dough you have I think.


Last 2 batches was double as every one wanted some. Normally I will do one batch as I can get about 8 muffins I think with the 4 inch cutter.


Bob

bobkay1022's picture
bobkay1022

Hi David


How are you making out?  I did these this am. I had a problem and could not do any 3 days ago after I had mixed my dough. I put it in the refrigerator for 3 days. Took it out last night and it doubled  double over night.  It was 100% . It was a little sloppy so I slowly added almost 3/4 cup of flour a little at a time as I kneaded.  


The rested for 45 to 60 minutes. Here is the result. Taste was outstanding even with out toasting. Nice and light with a remarkable nice taste and crumb.


Bob