English Muffin Wrap-Up
As some of you are aware, I have been experimenting for the past few weeks with various English muffin recipes in an attempt to determine what I think is the recipe that truly creates the closest thing to an authentic English muffin. The exercise has been quite interesting and productive. So, here's my opinion, for what it's worth. Dan Lepard's recipe has no equal. Mr. Lepards recipe is easy to prepare, produces terrific results and is far and away the closest to what I believe is an authentic English muffin. I previously posted his recipe with some of my comments and measurement conversions. The photo below is of my second batch from Mr. Lepard's recipe. Here are some tips that I used during my second baking itereation of his recipe.
I doubled the recipe and made something like a dozen slightly larger size muffins.
I cut the rounds for the muffins 4 1/2 inches in diameter and 1/2 inch thick.
Use lots (I mean LOTS) of flour on the towel they sit on in the baking tray to proof. Don't skimp on the flour or they'll stick to the cloth and at that point they're fully risen and very fragile, so use lots of flour.
Slide your hand under the floured towel to flip them onto your (floured) hand and place them in the skillet or on the griddle. DO NOT try to pick them up with your fingers, spatula, etc. REPEAT: Flip them onto your floured hand.
I reduced the cider vinegar (50ml single batch or 100ml for doubled recipe) by half (25ml for single or 50ml for double recipe) making up the difference in liquid with water and it worked great. Just a hint of vingar, which really works well to contrast with the butter, marmalade, jelly or jam. Incidentally, Charlene checked the Thomas English muffins package in the supermarket and they also include vinegar as an ingredient.
When cooking them, set your electric skillet or griddle at 300 deg. F. Cook the muffins covered (if possible) to capture the steam and hold the heat as they cook. "Dry fry" them (no oil in skillet) for 10 minutes on side 1 and 5-7 minutes on side 2, longer if necessary. Take a temp. check with a thermometer. They should read 200-210 deg. F. internal temp. You can cook them in a skillet on the stove just be extremely careful with the heat under your skillet. Otherwise, you run the risk of scorching them.
Let them completely cool on a wire rack (or they'll be gummy in the center) before serving them and split them using a fork, don't cut them with a knife. That way you get the nice holes and great texture, as you can see from the photo below.
If you like English muffins I sincerely hope you'll try Dan Lepard's recipe... and let us know how it goes.
Howard - St. Augustine, FL
Dan Lepard's Cider Vinegar English Muffins Second Batch