English Muffins, grill flat plate

This week I decided to try to make English Muffins. The one in back was when grill plate was too hot. So I kept the brunt one for myself. I used fresh yeast for the making of this test run of English Muffins. The recipe was based on recipe in Peter Reinhart book, The Bread Baker’s Apprentice, This was my first book that got me interested in making bread, I have first edition from 2001. What I learned from Jeffrey Hamelman’s Bread book gave me the knowledge to be able to build spreadsheets for being able to enter amount instant or active dry or fresh yeast and it calculates amount of each other type of yeast.


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Looks good… I find that using a thicker pan with good heat retention (like enamelled cast iron) minimises over browning with English Muffins.

Your English muffins have this Blighty boy reaching for a jar of Devon Clotted Cream and a jar of French Peach Conserve.

Cheers!