remaining dough from English muffins
I'm curious if anyone has found a good use for remaining dough left after making English Muffins?
The dough I use is based on a baguette dough; sourdough levain, poolish, 4 x hour bulk fermentation, press into a shallow tray, retard, cut into shapes and fry the next day in small amount of clarified butter in a heavy skillet.
After retarding and then cutting the dough into rounds, I'm left with a reasonable amount of dough and delicious muffins.
I have tried frying this left over dough as muffins and tried baking this dough as bread.
The results are not good - too much surface area because of the original muffin cuts renders it unpleasantly busicuity and heavy.
The next idea is to leave to prove again and bake as a shape (after muffins removed).
Anyone else had any thoughts?