3d (edited) • 🏆 Show Off Your Bakes
Practice Same-Day English Muffins with Discard, AP Flour 🪿✨
Today was my first real English muffin practice day and I learned SO much. 🪿✨
I intentionally chose a simpler same-day recipe instead of the more complicated 2-day versions the group all did yesterday because I mainly wanted to learn the FEEL and process first without turning it into an overwhelming project. Plus… I wanted to see if I could still get a good result with a more flexible “real life” version. 😅
I also:
- ran out of bread flour and had to use AP flour
- used discard + instant yeast instead of active starter
- skipped the milk powder because I didn’t have any on hand
And surprisingly… they still turned out GREAT. 👏
Things I learned today:
• what the dough should feel like after proofing before rolling out
• ideal thickness for the dough sheet if using biscuit cutters
• preferred muffin size and cutter size
• how much they should puff before cooking
• griddle > skillet for consistency
• covering them while cooking creates an awesome little steam chamber
• 300° griddle temp worked perfectly for me
• about 4–5 mins per side was my sweet spot
• bigger muffins shaped from smooth dough balls (like mini pizza doughs) turned out WAY better than the cut biscuit-cutter versions
Next time I’ll probably weigh and shape all the dough into balls instead of cutting them.
I also learned that prepping my station ahead of time helped a ton:
- lightly floured work area
- semolina/parchment proofing box
- pre-measured dough area
- metal pan ready for steaming
The biggest surprise?The “scrap dough” muffins from the cutter weren’t nearly as nice as the ones shaped from smooth dough balls and pressed into the ring mold. The smooth dough balls gave me taller, puffier, more bakery-style muffins.
The crumb texture ended up soft, fluffy, fully cooked, and honestly better than I expected considering I used AP flour and discard. It was more of a soft bakery-style English muffin texture versus the super holey commercial kind.
I’m guessing if I do the group’s overnight ferment version next time AND use bread flour, I’ll probably get:
- more developed flavor
- chewier structure
- more pronounced nooks and crannies
- slightly better rise and strength
But honestly… this was the perfect practice batch because I learned more with my hands today than my brain could have learned from reading recipes. 😂🪿✨
And using the griddle with a metal pan cover + finishing larger ones in a 325° oven until about 200° internal temp made the process SUPER manageable.
Lucy Goosey English Muffins officially exist now. 👏
NOTE: I just tasted one and they taste like a yeasted plain donut without the icing with a chewy texture. Taste good, but not like a normal English muffin. Not bad though. 📝👏😃
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Practice Same-Day English Muffins with Discard, AP Flour 🪿✨
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