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This is my version of Sourdough English Muffins recipe I found the other day on the net.  It is from http://www.bakingbites.com/2005/12/cooking-school-sourdough-english-muffins correction to this link..hopefully this one works! The recipe comes from Bette's Oceanview Diner in Berkeley, California.  These muffins are delicious and make a wonderful Eggs Benedict brunch.  Though these are wonderful tasting and very easy to make I have to say the English Muffin recipe I have from Northwest sourdough are absolutely devine and still my number one favorite.  Teresa's recipe has been temporarily discontinued until published in her new book.

                                   

                       

 

                                                                             To open up my EM I poke a fork around the edges and pull it open

                                                                  

                                   

                                             My version of Eggs Benedict for brunch!

 

                                Sylvia

                                                                                                              

                                                                                                                                                                             

 

 

Hey All,

Just wanted to share with you my recent bake from 3/10/10.  These are improvised graham flour boules.  I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen.  Enjoy!

I am dedicating these to dmsnyder who demands a crumbshot!

Tim

Total Formula

1430g - AP - 60%

524g BF - 22%

14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)

96g - Wheat Germ - 4% (Bob's Red Mill)

1788g - Water - 75%

48g - Kosher Salt - 2%

5g - Active Dry Yeast - 0.2%

4126g - Total Dough Yield

 

Liquid Levain (125% Hydration)

238g - AP

298g - Water

24g - Firm SD Starter (60%)

560g - Total

 

Stiff Levain (65% Hydration)

476g - AP

168g - Water

560g - Liquid Levain

1204g Total

 

Final Dough

714g - AP

524g - BF

334g - Coarse Wheat Bran

95g - Wheat Germ

1332g - Water

48g - Kosher Salt

5g - Active Dry Yeast

1204g - Stiff Levain

 

Instructions

Evening Day 1

6:45pm - Mix Liquid Levain, cover, let rest on counter.

9:10pm - Stir levain, cover let rest.

Day 2 (midnight)

12:00am - Mix stiff levain, cover, let rest 30 mins.

12:30am - Knead stiff levain for a minute or so until smooth, form ball, cover, place in fridge.

Evening Day 2

6:20pm - Take stiff levain out of fridge.

7:10pm - Mix final dough, autolyse 40 minutes.

8:00pm - Turn dough

8:30pm - Turn dough

9:00pm - Turn dough

9:30pm - Turn dough

10:30pm - Divide into 4, shape boules, place in linen lined baskets, proofe for  45 to 60 minutes.  Place 2 stones in oven along with steam pan.  Preheat oven to 550F with convection.

11:45pm - Turn boules out onto peel, slash as desired, place in oven directly on stone.  After all are in, place 1 cup of water in steam pan, close door, turn down to 460F, bake with no convection for 10 minutes.  Turn convection on for 20 minutes.  Rotate loaves, bake for another 30 minutes with convection at 430F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.

 

Bake, bake and bake, the time passes and you demand more, you want more, you are more exigent.

In my previous post I shared with you a good looking bread but I admitted it was not to my taste. I have to say you that even in my last trip in Paris (March 2010) I didn't find a really amazing bread. I tasted a lot of bread from famous and not so famous bakeries and a lot of bread at Europain Exhibition. Some bread was really good, most of them good, someone bad. Till now I take with me, in my memory, just two or three bread I can say - that's a perfect sourdough!

So I planned a new formula to try the flavor potential of this sourdough bread. It was based on the previous one (85% white bread flour, 10% whole wheat, 5% whole rye. 66% hydration. 25% pre-fermented flour (100% hydration). Short mix with S&F ...

My changes:

• The preferment was feed (and it is feed) with 97% bread flour 3% whole rye, 100% hydration. This adds a fruity smell.
• Tested a new white bread flour. This is a strong "type 00" flour (50% extraction rate, low ash content), I think W 340. It could be used for long fermentation. Proteins contents 14% with European measurements (11.8% USA measurements).
• Longer cold proof. This was not planned but I didn't want to bake early morning before work. So I adjusted the process to accommodate a 20h cold proof at 5°C.

I wanted to take a few shots of the process but I was tired so I took just a photo of my super cheap mixer while waiting my water cools down 2°C.                                                     
And here the levain almost ready to go:
     
The Bread:

Do you think it is to my taste? ...
I'm thinking these very light (empty) bread cannot be to my taste. It seems that the aroma escape from the loaf together with the water.
Next loaf? Maybe a T80 organic miche.

After seeing quite alot of  blog entries from my fellow bakers regarding French Flour I thought i'd share a pic of  this loaf made earlier today.  I spent last weekend in France so picked up some Pain de Campagne flour (Francine) from the massive Carrefour Hypermarket outside Caen. I have used it and Francines white flours before with good results though they are more expensive than the flour I buy in the UK.  Total flour weight was 550grams + rye starter and around 350ml of water. Yesterday, I made up a sponge with 250g of the flour & all of the water  then added the rest of the flour plus some olive oil and a little salt once it was good and bubbly.  After a leisurely kneading it was retarded overnight in the fridge, warmed up, shaped and proofed for couple of hours before baking in a cast iron casserole (from a cold oven) for 45mins on max (250c) then lid off for an extra 5mins at 200c. It was even nice enough for a pic outside!, crumb pic to follow cheers, Steve