Put the two tablespoons of semolina flour in a small bowl you’ll be able to dip the raw muffins into. My first attempts all used all-purpose flour, but bread flour is more glutinous, which means it’s more elastic when you knead it, and ultimately makes a sturdier type of structure when it’s baked.įeel free to ignore the change in setting here and trust that i’m showing you the pictures that illustrate this process the best. I took all the components of each recipe that I liked, and I made my own, introducing a new component: bread flour. But Sheryl’s recipe had way too much yeast and they ended up tasting sour without the flavor depth of sourdough. The trick with this recipe, Sheryl explains, is to actually leave it proofing long enough to overproof so that a lot of air pockets develop – this is something that you should try to avoid with bread, but with English muffins it’s exactly what you want in order to form the nooks and crannies. They were the best bake of the three internet recipes I tried. So I turned back to the depths of the internet, where I found Sheryl’s recipe, developed in direct response to the lack of nooks and crannies she’d had with other internet English muffin recipes. Uniform in size and color, but otherwise kind of unremarkable. The two batches came out roughly the same: they were pretty small, and while they did cook through, they didn’t have the nooks or the crannies, and the taste wasn’t that interesting. I made these twice, because the first time I accidentally dumped way too much salt in. The dough ended up being a lot sturdier and less sticky. ![]() The dough recipe on this one is a lot different than the first: there’s an egg involved, and slightly less flour. I stayed away from this initially, because most other muffin recipes had a much longer rise time, and I figured that since I didn’t have the time constraint of a technical challenge on GBBO, why impose it on myself to the detriment of the muffins? But a longer rise wasn’t having good results, so I decided to give it a shot. So I went to the source: Paul Hollywood’s technical challenge recipe. ![]() I decided it was time for a different recipe. laneia February 11, “Don’t eat that, Mary.” “i just keep poking at the middles and hearing his voice say, “raw” At this point, I’ve watched so much GBBO that I always hear Paul Hollywood’s critical voice in my ear while I’m baking. I prodded at my muffins in despair, wondering what I needed to do to make them cook all the way through. English muffins are supposed to cook on the stove and only on the stove. Maybe it looks good, sure, but is it cooked all the way through? It might taste good, but if the bottom is soggy, a kind-but-honest elderly British woman might shake her head at you with the kind of disappointment that makes you feel ashamed of yourself.īet you’ve never had an English muffin cubeįor batch four, I popped them in the oven at the end to finish cooking through. However, in this baking endeavor, I have discovered that, while anyone can bake a thing, mastering all the components that add up to produce a good-quality baked good is a refined craft that is much easier said than done. ![]() But my favorite thing about The Great British Bake Off is that it has inspired me to start baking! Have you seen The Great British Bake Off? If you haven’t, you’re missing a reality show that manages to be entirely dignified, while simultaneously packing in a lot of dry British gender-nonspecific sexual innuendo. Welcome to Soggy Bottoms, where, lacking a tent in the British countryside, Autostraddle writers attempt to bake things inspired by The Great British Bake Off in their own homes, to varying degrees of success.
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