The recipe for English Muffins, the 12th in The Bread Baker's Apprentice Challenge is very different from the recipes I use for making English muffins. Those recipes including PR's test recipe have the consistency of thick pancake batter which cannot be shaped into balls or they will spread out all over the place. The batter is measured and poured into crumpet rings set on a preheated griddle. Baking soda mixed with water is added just before cooking the muffins which helps create the must have sponge-like "nooks and crannies" for an authentic looking English Muffins. Without the holes the muffins will just be an ordinary flat round white bread. This Alton Brown's recipe which I still have to try looks okay but has a very short rising period.
I was reluctant to make the BBA's English muffins knowing I will be disappointed if they come out without air pockets. I decided to make it into a loaf which the book says is an option. I used whole wheat Indian-type ATTA flour for all of the flour. Atta flour has a slightly higher protein content than bread flour. I got the atta flour, which is grown and milled right here in the US, from a Korean grocery store. After shaping the dough into a loaf I rolled it on fine corn meal and sprinkled some more on top.
It was a pleasant surprise to find that the bread slices have nooks and crannies with soft but chewy flavorful crumb, and the crust is crunchy when toasted and therefore have the same qualities of really good English muffins. I'm not sure if the flour had anything to do with the texture and flavor but I will make this loaf again when I feel like whole wheat-y English muffins or when I get the munchies for Sausage Egg Muffin Sandwich.
I was reluctant to make the BBA's English muffins knowing I will be disappointed if they come out without air pockets. I decided to make it into a loaf which the book says is an option. I used whole wheat Indian-type ATTA flour for all of the flour. Atta flour has a slightly higher protein content than bread flour. I got the atta flour, which is grown and milled right here in the US, from a Korean grocery store. After shaping the dough into a loaf I rolled it on fine corn meal and sprinkled some more on top.
It was a pleasant surprise to find that the bread slices have nooks and crannies with soft but chewy flavorful crumb, and the crust is crunchy when toasted and therefore have the same qualities of really good English muffins. I'm not sure if the flour had anything to do with the texture and flavor but I will make this loaf again when I feel like whole wheat-y English muffins or when I get the munchies for Sausage Egg Muffin Sandwich.
look at all the nooks and crannies to catch all the creamy raw honey or butter
better than you-know-where Sausage Egg McMuffin
Rating (whole wheat):
flavor 4
texture 4
visual appeal 4
ease of preparation 4
performance 4
worth 4
Total: 24
Average: 4
I felt I was being unfair for prejudging the recipe just by reading it. After a few days I made the round ones and just as I thought, the muffins don't have air pockets, are very soft like white bread and not chewy at all. I actually like the rolls, they are very tasty but I won't call them English muffins.
too soft and fine-crumbed
Rating (rounds)
flavor 4
texture 1
visual appeal 3
ease of preparation 4
performance 3
worth 1
Total: 16
Average: 2.66
flavor 4
texture 1
visual appeal 3
ease of preparation 4
performance 3
worth 1
Total: 16
Average: 2.66