The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Nooks & Crannies's picture

Nooks & Crannies

What's the secret to getting big nooks and crannies in english muffins? I've heard a higher hydration, almost batter is the only way. But I've also heard baking soda is the key. Ideally, I like to make the muffins with a free form dough instead of a batter. 

Yippee's picture

Entry and the related comments may give you some clues.


pmccool's picture

a soft dough works better than a stiff dough.  Allow plenty of expansion during final fermentation.  Have the griddle up to the required temperature before cooking the muffins. 

Always tear the muffins open, after splitting them with a fork.  Never ever slice them.