The Fresh Loaf

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Wild Yeast Water Cheddar English Muffins

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isand66's picture
isand66

Wild Yeast Water Cheddar English Muffins

Since I had some leftover Durum YW starter from my last bake I decided to make English Muffins again.  I followed the same recipe I used the last time but this time the starter was 100% Durum flour and I used my European style flour from KAF for the main dough.  Similar to last time I used Greek Yogurt (2%) and I added some Cheddar cheese as well.

The end results were exactly what I expected with a nice open crumb and flavor as good as any English Muffin I have had before.

English Muffins Main Dough

165 grams Wild Yeast Water Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired)

620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)

300 grams Greek Plain Yogurt (I used Fage 2%)

235 grams Water (85-90 degrees F.)

50 grams Cheese (I used grated Cheddar.  Add in final mix)

26 grams Sugar

10 grams Salt

12 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4" thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4" biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

Comments

linder's picture
linder

Isand66,

Those a really nice looking English Muffins.  I'll bet they are really tasty with the addition of the cheese.  Mmm toasty goodness all the way around. Great bake

Linda

isand66's picture
isand66

Thanks Linda.  Appreciate your kind words.  They are very tasty.

regards

Ian

dabrownman's picture
dabrownman

Well, At least get them ready to dry fry on Thursday.  I've got so much left over SD and YW levain from making the levain for some panettone later this week. 

Yours  look especially well browned.  I'm going to get out the electric skillet for them too.   Can only get 4 in the cast iron skillet at a time and should get more in the electric skillet especially if I make then into squares :-)

I always make a dabrownman sandwich with egg, cheese, butter and marmalade but this time the cheese and some bacon are going inside.   Knowing your love of cheese and bacon in bread - I'm shocked you left the bacon out!

Made  a 640 g YW fat baggie today with some of the left over levain and can use some of it and some left over SD levain for these EM's.  Thanks for the inspiration.

Nice EM's Ian.

isand66's picture
isand66

Thanks DA... Your right about the bacon...I will have to remember for next time.   Look forward to seeing your next bakes.

regards

Ian

breadsong's picture
breadsong

Wow, those look fantastic.
My DH would love those English Muffins - I will try making some for him, first chance I get.
Thanks!
:^) breadsong

isand66's picture
isand66

Thank you Breadsong!  Hope you enjoy them.

Ian

lumos's picture
lumos

7:10 am UK. On the way to kitchen to prepare breakfast.  Feeling a bit disappointed the cheesy muffins are NOT waiting for me to be split and toasted and get  smeared with butter.... Thank you, Ian.....:p

Great recipe, Ian! :D  Love the way you used yoghurt as liquid. Am I right in thinking '2%' is the fat level of the yoghurt?

 

isand66's picture
isand66

Thanks Lumos.

Yes, you are correct 2 percent is the fat content.  I am sure you can use whole fat but I would be weary of 0 percent.

Regards,
Ian

dabrownman's picture
dabrownman

don't have any fat in them, this recipe would be perfect for non fat yogurt  - the only kind fat people should make and eat :-)  After losing so much weight - it still is the only kind of yogurt we make and eat.   I'm sure these muffins won't know the difference but you will! 

Mine came out very good but forgot to put in the yogurt -  Next time!

Happy Frying!

isand66's picture
isand66

A little fat never hurt anyone :).  Whatever makes one happy is fine with me.  I use the 2% fat version in most things I buy that have an option.  I find the 0% fat to be more like rubber to my taste, but in this recipe I'm sure it wouldn't make much difference.

I hope you like the post I just put up.  It's right up your alley for sure.

Have a great weekend.

Ian

Faith in Virginia's picture
Faith in Virginia

Found them thank you.

Yummm those do loog good.  What diference in taste does the Greek yogurt make?

isand66's picture
isand66

I think it just makes them a little tender.  I made some with milk instead and the yogurt ones tasted better.

thanks 

Ian