English muffins
-
Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.
B9DFB61D-C1DF-4769-9ADB-0B3E2F03DED1.jpeg
-
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to John Belvedere on last edited by
John Belvedere nice those look legit.
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to John Belvedere on last edited by
John Belvedere looks good
-
they look ready for sausage egg & cheese
-
craigrice that’s my favorite way to consume English muffins.
-
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to John Belvedere on last edited by
John Belvedere look good. I love them but never thought of making them myself
-
in the past I have made them myself
-
kyle said in English muffins:
John Belvedere look good. I love them but never thought of making them myself
The actual process of making them is easy and does not require that much hands on time. This is the recipe I used. https://www.biggerbolderbaking.com/homemade-english-muffins/
Next time I make them I’m going to increase the salt from 1/4 tsp to 3/4 tsp and do a cold ferment after the 18 hr. room temp ferment.” -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to John Belvedere on last edited by
John Belvedere very nice
-
Awesome job! I’m craving some garlic sausage on an English muffin now.
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to John Belvedere on last edited by
John Belvedere gonna have to try those. They look great.
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to John Belvedere on last edited by
John Belvedere So did you use a sour dough starter or Yeast?
-
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to John Belvedere on last edited by
John Belvedere They look perfect. Great Job. Might want to post the recipe in the user recipe section.
