Sourdough English Muffins...

[Breadhead]

Tomorrow I'm going to serve an AR member, her 2 sisters, and her brother in law, Egg's Benedict for breakfast. Today I made the Sourdough English Muffin which I cooked in my Cast Iron Skillet. They have 15% of the flour as Whole Wheat flour to give it a little extra flavor. I mixed the dough yesterday and let it slow ferment overnight in the refrigerator to give it time to build flavor. Tomorrow I will make a nice Hollandaise sauce, cook the Canadian bacon and hash brown potato's and serve all a nice breakfast...😎

[DWCowles]

Huskee The Chicken King, Pit Boss The Steak King, Jerod Broussard The Brisket King, smarkley The Dutch Oven King and Wartface The Bread King

[smarkley]

Wow... didnt know you could make those at home!

[David Parrish]

Those are awesome with leftover pulled pork...

[mackdaddy]

I'll be over. What time did you say? You have give the recipe and directions to make them. Looks good.

[smarkley]

Yeah Wartface we need a write up in the recipe section... I know for at least part of it, you put them in a skillet on the stove, which leads me to believe we could maybe use a griddle on a kettle or some other cooker for that..

[Breadhead]

mackdaddy . The recipe and process is still in the development stage. I'm collaborating with a professional baker, Chef Jacob, who owns the StellaCulinary website. He's the guy that helped me develope the Brioche hamburger bun recipe.

We decided that we needed to completely master English muffins. We both agree that they would be more flavorful and unique if we used sourdough instead of commercial Dry Yeast. Our intent is to develop a process and a recipe that is simple for the average home cook/baker to make them. They are easier to make than one might think.

Stay tuned... When we both agree we've accomplished our goal of making extraordinary English muffins we will publish it.😎

[Huskee]

Funny you posted this, I was meaning to ask you what makes English muffins so different. So I will ask this instead: What makes pretzels taste like pretzels? Other than the obvious being different dough. What's different about pretzel dough?

[Huskee]

Wartface so the extra sugar helps give it that characteristic extra dark brown look, from Maillard, which then assuming is what gives it it's unique taste?

[Breadhead]

Huskee .

I think you're slowly stepping toward becoming a Breadhead.😎

Maybe you need to make some pretzels. That would be a good first bake.

[chudzikb]

Another high fat content effort. Damn, another thing my wife will not let me make...sadly...

[Breadhead]

Getting closer to fine tuning our Sourdough English Muffin formula and processes. We're getting the taste profile we want but we are not quite there in visual appearance. Stay tuned my friends.😎


Tomorrow I'm going to serve these English muffins to my taste tester's with Egg's Benedict. I think they will like them.🙈

[Danjohnston949]

Drizzled with Butter, topped with a slice of ham or bacon and an over medium fried egg and I don't beleave I would notice the slight imperfection in the muffin!

[Breadhead]

Breakfast has been served...

My taste tester's loved the sourdough English muffins and the Egg's Benedict. I cheated on the hash browns though.😎

All went well.

[Breadhead]

Ok new experiment... I decided we need to increase the hydration (water/milk content) to make this dough pourable, like a pancake batter - 110%/120% hydration. Because it is sourdough I think we need to bake it hotter, like 450°. I tried it and it came out better.😜

Tomorrow I'm going to mix a batch of dough at 120% hydration (almost like a pancake batter) and pour it into the ring molds and bake it at 500°. The project is progressing nicely.😎