May 21, 2010 - 10:17am
PR's English muffins from Artisan Bread Everyday
This was my first try at PR's muffins from this book. Muffin rings, of some sort, are a must.
They were better the second time around using 1/2 white whole wheat. Much more flavorl I think I prefer a more standard recipe for muffins. These were very easy.
Share
Hi, I've jus ordered this book, may I ask what do you think of it and what do you reccommend I begin with have never tried any of reinhart's recipes. My first book of his ever. Thank. They look yummy by the way :)
You MUST get PR's The Breadbakers Apprentice. It (along with J. Hamelman's Bread) is a necessity as a starting point for home artisanal baking.
I made them for Mothers Day - eggs benedict. I like them much more than the recipe from BBA. I am making a batch this morning. I have some on the griddle right now. The grandkids are here so it is likely to be a McMuffin today.
May I ask how the two muffin recipes differ? I own BBA, but do not have ABE.
drdobg:
The muffins in BBA are made from a soft dough. They resemble very soft rolls that are baked on the griddle. The muffins from ABED are made from a thick batter that is poured into muffin rings. You make a batter that includes yeas. The batter is placed in a refrigerator over-night or for up to 4 days. To bake you add baking soda and bake on the griddle. In the book, PR indicates that it is crumpet like.
In the photos above you can see the batter.
Thanks. Your muffins look great!
Your muffins look so perfect. I just got a homemade jar of rasberry jam from my neighbor, I wish I had these to eat with my jam.
The muffins in his new book are much more like a batter than a dough as Cady has pointed out. The muffin rings are why they look so perfectly shaped. The rings I have allow for exactly !/3 cup of the batter and make exactly eight. They are a perfect fit for my Presto griddle.
You even leave the rings on when you flip the muffins and for a couple of minutes while they are cooling. I actually think they conduct some heat up around the middle to help cook the middle of the muffins.
The muffins in his new book are much more like a batter than a dough as Cady has pointed out. The muffin rings are why they look so perfectly shaped. The rings I have allow for exactly !/3 cup of the batter and make exactly eight. They are a perfect fit for my Presto griddle.
You even leave the rings on when you flip the muffins and for a couple of minutes while they are cooling. I actually think they conduct some heat up around the middle to help cook the middle of the muffins.