The Fresh Loaf

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English Muffins- YW and SD Levains - 16% Whole Wheat

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dabrownman's picture
dabrownman

English Muffins- YW and SD Levains - 16% Whole Wheat

We ran out of English muffins and once again used a variation fop the one at KAF.  We use YW in conjunction with a SD Desem starter to make EM;s that are very similar to Wofferman’s but 16% whole wheat.  They are light, fluffy, airy and just plain delicious.  We make them all the time and never want to run out of them in the freezer

 

After 8 hours the dough had more than doubled and stuck to the plastic cover to reveal the airy structure beneath. 

The method is simple enough.  Build the SD and YW levains over 6 hours in one stage each.  After the levains have doubled, mix everything except the salt, sugar and baking soda together and let sit out overnight or for 8 hours on the counter.  Make sure the bowl is covered in plastic and well oiled and at least 3 times the size of the dough ball.

 

See the 2 free form ones made after cutting out 7 on the first pass?

After the overnight proofing add the remaining salt, sugar and BP and knead on a floured work surface for 4-5 minutes.  Let rest for 10 minutes and then press out into a circle that is ¾ “ thick.  No need for a rolling pin.  Use a cutter to make 3”-4” rounds – I used a plastic drinking cup.  Move to a corn meal or semolina sprinkled parchment paper covered cookie sheet and cover with plastic to final proof 45 minutes on the counter.

 

We managed 9 large ones but you could get a dozen smaller ones.  Dry fry in a seasoned cast iron skillet on medium low heat about 4-5 minutes per side until golden brown.  Move to a cooling rack.  Eat while warm with butter and jam.  Yummy!

   

SD YW English Muffins - 16% Whole Wheat

 

 

 

 

 

 

 

Mixed Starter

Build 1

Total

%

SD Starter

10

10

2.46%

Yeast Water

31

31

9.39%

WW

31

31

9.39%

AP

41

41

12.42%

Water

41

41

12.42%

Total Starter

154

154

46.67%

 

 

 

 

Sd YW Starter Totals

 

 

 

Hydration

100.00%

 

 

Levain % of Total

21.12%

 

 

 

 

 

 

Dough Flour

 

%

 

Whole Wheat

30

9.09%

 

AP

300

90.91%

 

Dough Flour

330

100.00%

 

 

 

 

 

Salt

7

2.12%

 

Milk

238

72.12%

 

Dough Hydration

72.12%

 

 

 

 

 

 

Total Flour

407

 

 

Milk & Water

315

 

 

T. Dough Hydration

77.40%

 

 

Whole Grain %

16.22%

 

 

 

 

 

 

Total Weight

729

 

 

 

 

 

 

Additional Ingredients

 

 

 

1 T Sugar

 

 

 

1 tsp Baking Soda

 

 

 

Comments

Mebake's picture
Mebake

Oh my, DA! From your description, those English muffins must be sublime.

They look delicious and healthy, well done DA.

dabrownman's picture
dabrownman

good enough my wife has quit buying the Thomas ones at the store.  I also had her read the ingredient label.  These are much healthier.  You like the breads with whole grains and I have made these up to 25% whole wheat with some extra water.  I prefer semolina to corn meal for dusting and make sure you do the bottoms very well and the tops so the plastic doesn't stick.  If you don't do the bottoms well then they will stick to the parchment while final proofing and thus out of round shapes happen when they stick -  like mine :-) 

Glad you liked them Khalid

Floydm's picture
Floydm

They look great, Brownman.

I've been meaning to post for a week: I baked WW Sourdough English Muffins the same day. 

I used this recipe, which looks similar, ingredients-wise, though a bit different process.

 -Floyd

dabrownman's picture
dabrownman

EM's post and she attributes them to the King Arthur Flour Baking Circle by a person named chard.   I used chard's recipe that kjknits posted as the basis to convert the recipe  to YW / SD, to grams and to add in some WW.  In the past we have always given kjknits a shout out in the blog and linked to her post for the recipe but did not do so this time as an oversight.  It's no wonder you saw a similarity.  The process and ingredients should be the same with the exception of the YW and WW.

These are some fine EM's but I am looking for another recipe since my wife says they don't taste like Thomas EM's.  They do taste like Woffernams's though,  where I worked as a sack boy in their store about 47 years ago now.  The best job a 13 year old could ever have money wise.

I finally figured out why I thought you had moved to Providence RI  - It was loydb who did that not floydm :-)  Old age  at work!