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Submitted by russelpolk on June 19, 2008 - 6:26pm. English Muffin from Bread Baker's ApprenticeI just made some dough for English Muffins from Reinhart's "Bread Baker's Apprentice". The ingredients were: 10 oz flour 1/2 tsp sugar 1/4 tsp salt 1 1/2 tsp instant yeast 1 Tbsp shortening or unsalted butter (I used shortening) 3/4 to 1 cp milk room temp I mixed it like it said, and kneaded it. Now, I don't know the proper term for it, but when I turned it out to knead it, it just shredded. It did hold together, but there was no way I was going to get a skin to form or pass the window test. It just broke apart when I tried. Any ideas? I have made it twice and it has turned out the same both times.
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Some suggestions..
I haven't made this formula, but I have made sourdough english muffins. I'd suggest following the formula in the book the first time. It calls for:
1/2 T of sugar (=1 1/2t) vs your 1/2 t
3/4 t salt vs your 1/4 t
1 1/4 t yeast vs your 1 1/2 t
and then adapt to your tastes after you've made them. I don't think this will probably make any difference re your problem, but it's good to have the foundation of the formula intact, baker's percentages are there for a reason.
Do you weigh your ingredients or go by volume? Using a scale is the best way to go.
And finally..I think your dough is too dry. Add a T of milk at a time, knead, until you get a smooth , tacky mix. Just a little liquid at a time..a T can make a big difference. Hope this helps.
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English Muffins
Yeah, I followed the formula in the book, and used a scale to measure out the flour. It did say from 3/4 to 1 cup of milk, and I did have some left over. It is possible I just didn't put enough in. I'll try it this weekend and see how it does. I will probably try using more milk, as you suggested, and if that doesn't work, (or probably even if it does) use your sugar, salt and yeast variation and see how it affects things. I am curious: Do you think the more sugar will cause the less yeast to grow faster, but limited more in the long run by the increased salt?
I am just beginning to make breads. I have been cooking for a while, but just never jumped into that arena, except for refrigerator rolls from the Better Homes and Gardens 1960 something cookbook, which turn out well consistently. I watch a lot of Good Eats with Alton Brown, so I know some of the principles and some of the science, but the application thereof is a bit. . . dicey. Thanks for the suggestions. I'll let you know how it comes out.
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Sugar, salt & yeast..
I just wanted to point out that the sugar, salt and yeast is not my variation, but what is called for in the BBA formula. Let us know how it goes...
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How did it bake up?
I'll agree with Paddyscake with regard to the questions, especially about weighing as opposed to measuring the flour. Additionally, if it needs a bit more milk to give a cohesive dough, I'd add it, a tablespoon (or less) at a time. Different brands of flour need different amounts of moisture.
However,the question I will ask is -- how did the dough bake up? If it was fine then you are home free.
I will make this recipe tomorrow and let you know how the recipe works for me. I've been meaning to do some English Muffins anyway.
Mary
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English Muffins
Nah, it baked up as dough lumps. The taste itself wasn't bad, but about a lightyear away from what I was looking for.
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English Muffin baking report -recipe from Reinhart's BBA.
I just finished eating two excellent English muffins from this recipe, served with homemade strayberry jam.
I followed the recipe from BBA exactly, using Gold Medal Harvest King bread flour and 1% milk, along with SAF Instant yeast. I only needed 3/4 of a cup of milk, and kneaded in the KA for 8 minutes on 2. The dough came together nicely, and windowpaned. The transluscent areas were small; any attempts to make them larger resulted in tearing, but I blame that on the fat in the recipe. It formed a nice ball before I set it to rise.
It rose for somewhat over 90 minutes, then it was east to shape. My 6 mini-boules were a little klutzy, but still rose into nice light pillows. My frying pans were a little hot so the muffins got somewhat black, but for a first attempt, I'm happy. Did 5 minutes on each side, then into the oven at 350 for 8 minutes.
The result was light-as-air muffins.
The strawberry freezer jam was from berries my husband picked from our patch yesterday afternoon. As you can imagine, making the muffins and 2 batches of the jam did not give me much time to relax this morning. Having fed my face, I'm off to take a nap.
Mary
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English Muffin Photos
My husband apologizes for the out of focus shot for the windowpane.
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Fresh strawberry jam..
and freshly baked english muffins, yum. You must have alot of strawberry plants to have enough left over for jam. Ours get eaten up quickly, nothing left for jam. I have to go to the local farm to get some for that purpose.
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