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sourdough rye with walnuts and english muffins

benjamin's picture

sourdough rye with walnuts and english muffins

The weatherman has forecast a brutally hot day in the city... heeding his warning my girlfriend and I went for an early morning bike ride whilst my doughs were rising, and returned to bake them before the heat set in. On the agenda for today was a sourdough rye with walnuts (from "bread") and Larry's English muffins (the original recipe can be found here).

I have always enjoyed english muffins, but have never thought to make them, so I was excited by Larry's recent post. I used an electirc griddle to 'cook' them and was very happy with the results. The muffins were pillowy and light with a delightful hint of sour from the levain.IMG_2859.JPG


What better way to utilize fresh english muffins than eggs benedict?



The sourdough rye with walnuts came out fairly nicely too. The dough was surprisingly wet for 68% hydration, however I kept to the recipe and reisted the urge to add more flour. In terms of presentation I decided to proof the loaves seam side down, and the allow the natural folds in the loaf to open up in the oven, as opposed to scoring them.


happy baking



SylviaH's picture

and time to include a bike ride...that's what I call a breakfast of champions!  I also enjoyed Larry's wonderful muffins for breakfast, not as fancy but very good.  The boulé has such a lovely pattern.  Hope you include a crumb shot.


benjamin's picture

thank you sylvia! I saw your english muffins, they looked delightful also. I'll post a crumb shot in the near future.


wally's picture

Nicely done Ben!  The eggs benedict looks like the perfect brunch (is that a bloody mary I spy?) and the English muffins have wonderful nooks and crannies.

The sourdough rye is beautiful as well.  Having looked at your pictures and those of others - notably hansjoakim - I think I'm going to take a hiatus from scoring my rye boules and allow the seams to do their thing au naturel.


benjamin's picture

The drink is actually a mimosa, made with pinot noir champagne, though it does look a lot like like a bloody mary!

I agree with you regarding scoring, in fact it was seeing an old post of hansjoakim that inspired me to try the bread and the scoring (or lack of) technique. I was reasonably pleased with the loaf for a first try, but those of hansjoakim really look incredible. Thats what I'm working towards hopefully.

Thanks again for sharing your wonderful recipe.


Paddyscake's picture

What a perfect table. I love eggs benedict with real hollandaise. Nice job with the muffaloes (childhood name) having their requisite nooks and crannies.

The walnut sourdough really looks awesome with the natural self scoring. I really like that look and am going to try it once I get back to breads. I've been in the sweets group of the NYB testers. Looking forward to a crumb shot.



hanseata's picture

Beautiful loaf! I love walnuts.

Did you toast them first?