The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

dabrownman's picture
dabrownman

25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

We just love kjknits English Muffin recipe and make it all the time.  Well, we make them when we run out of them - without fail.  We just can’t stand not having them in the freezer. It is just not done.

We always tweak the recipe a little bit.  This time we used 1 ½ C of AP, 1/4 C each of Durum Atta and White Whole Wheat. 

 

We also used 20 G of  multi grain starter (33% each desem, rye and durum atta) that has been in the fridge for at least a week at 65% hydration and 20 g of our yeast water too.

This time we hand formed some of the Muffins and cut some with a plastic glass.  See if you can tell which is which in the pre dry fried and after dry fries shots.

We actually made them the same size as Thomas EM’s (don’t ever look at their ingredient list) by rolling the dough ½” thick this time – ours muight have been a tad taller.

The spring was at least 100% on these fine English Muffins that come out just like Wofferman’s, where I worked as a sack boy what seems like only a couple of years ago when it was really nearly 50.

So soft and tender on the inside when nicely browned on the outside.  Make sure you get them this dark too.  Use a cast iron skillet for best results.

When toasted, buttered and lightly covered in our Dragon Fruit and Prickly Pear Tuna Combo Jam – just delightful for a Sunday morning breakfast.

Try them and you won’t ever buy Thomas’ fine EM’s ever again.

Comments

SylviaH's picture
SylviaH

Who doesn't love a good EM :)  These look and sound like you've found a favorite formula.  Isn't it funny how so many compare a good EM to Tomas EM...they are pretty dang good...but homemade is best.

I would bet a muffin.  Hope I don't have to eat my words : ) The cut dough is the muffins showing the ring mark in the center on the sides and I see a little rise/stretch line on one too.  The second group of photos..bottom 2 right muffins appear to me to show a cut mark of the muffin and far right bottom one a wetter side/clean cut.  When I cut my muffins, either with a glass, biscuit cutter..they appear to proof up higher..the sides will be wetter/stickier giving a little more ease for exspansion, like a slash mark would on a loaf.  I'm to technical, as my daughter says to me :)

Great looking muffins!

Sylvia

Sylvia

dabrownman's picture
dabrownman

the Queen of Steam!  You are correct at picking out the cut muffins - except the hand made ones, not to be outdone if not as perfectly round,  puffed up just as much as the cut ones.  Next time, I will have my assistant actually slash them where the ring mark appears from cutting and see if that makes any difference.

This is one bake where we don't use your steam :-)

Thanks as always.

SylviaH's picture
SylviaH

'Lol'.  Wheww, glad you didn't say they were all hand shaped 'lol'... they are hand shaped perfect and that takes some practice doing!  Great little assistant you have there :)

Sylvia

isand66's picture
isand66

I'm just about out of my frozen muffins so you have reminded me I need to make some more too!  I have so much to try but ever enough time to do it all.

Just beautiful EM's DA....it's nice to see I'm not the only one who can't make the same recipe twice without tinkering....

Great bake.

Ian

dabrownman's picture
dabrownman

this recipe and no matter what my assistant does to it (she was recently promoted to assistant) it always comes out great.  More SD, more YW more whole grains ....it doesn't matter.  I've almost got my wife off of Thomas EM's.  She bought some more today and we had her read the ingredient list.  She said that she would start eating the ones we make instead.  It is just a nice feeling to fry bread, even if dry frying, to make a nice breakfast adnd one you can easily make on the trails while camping.

Thanks again.

isand66's picture
isand66

Drives me crazy when my wife buys bread from the store.  Very impressed you were able to get through to your wife finally.  I have a ways to go on my end!  She gobbled up the last batch of rolls I made, so at least it's a start :)

dabrownman's picture
dabrownman

grew up with a great Jewish bakery in St Louis, Pratzel's that Varda has posted about, still buys Oroweat Whole Wheat, Einstein's Bagels along with Thomas EM's.  I thinking she thinks my baking is substandard and she may have a point if there was one.

Some folks get used to store bought and poor bought stuff and think that is the way these breads are supposed to be like - even if they know better.  Some folks just like them better as a personal taste thing.  My apprentice,  recemntly demoted fro assistant,  just thinks they are like a cart with a wheel gone missing - she is just kidding of course :-)

I'm not giving up on her since she finally left the dark side of EM's.  It will be a long hard slog no doubt

isand66's picture
isand66

Good luck.

Meanwhile my cherry bread is turning into a disaster. Should have added mOre flour like I knew it needed.  Now I have a sorry looking ciabatta I'm trying to turn it into. This one may end up as a flat bread :(

 

dabrownman's picture
dabrownman

make some killer EM's out of it and kill too birds with one stone since you are out oif EM's? 

isand66's picture
isand66

Wish I had seen your post earlier so i could have tried that....too late...alas I have a Cherry pancake bread with cheese :)

dabrownman's picture
dabrownman

finding much fault with Cherry Cheese Pancakes.  Another Ian Original! (AIO)