English muffins
From King Arthur Baking.
- Density / nooks and crannies: First attempts too dense. Fixes that helped: more yeast (~2.5 tsp), longer counter rise (~4h), wetter dough, hand-pressing instead of rolling.
- Fridge overnight proof: Better than a short proof but still not as light as ideal.
- Cooking temp is the main challenge: Med-high burns the outside before the inside is done. Low heat for longer works better — got lots of nooks and crannies and a light, fluffy interior, though the crust wasn’t crunchy enough. Try slightly higher temp to get a better crust without burning.
- Shaping: Don’t store shaped muffins in ziplock bags — they stick and destroy the shape.