I had every intention of making English Muffins today, but the lousy
weather was really bothering my arthritis, so I made the dough into
loaves and baked it. I have done this before with some of the dough
and it has always made really wonderful bread with ingredients I
rarely think of as going all together in a loaf.

Sponge
8-10 oz active and refreshed starter at 100% hydration
14-16 oz flour (I uses mainly Hecker's AP and a little rye or WH
20 oz of milk

Mix all of the above together and allow to sit, covered overnight.

In the morning, , add in the following to make a final dough:
6-7 ounces flour
1or 2 T honey
1.5 t salt
2 tsp baking soda

This can be kneaded by hand, but it's awfully sticky at first. I used
the mixer. Turn out onto a floured board, divide into two and form
loaves. Place in greased loaf pans that have been sprinkled with
coarse corn meal.

Allow to proof until dough is no less than ½" below the pan rim. This
dough has terrific oven spring. Slash before baking. I find this is
wicked dough to slash, especially as I do not allow it to come to the
top of the pan. Don't worry too much as if it pops open, it is
invariably at the edge. Frankly, this happens a lot and I life the
crunchiness of it. YMMV.

This makes two loaves in 8-1/2" pans.

Loaves can be seen he
http://www.flickr.com/photos/2564880...7612397109757/

If you do want to make English muffins out of this, roll dough out to
about biscuit depth - say half an inch or so, cut with a 3" biscuit
cutter and allow to proof 45 minutes to an hour on corn meal covered
parchment. Heat a griddle or cast iron pan to medium high, grease with
a bit a oil, butter or the fat of your liking. Turn down to medium,
cook about 4-5 minutes a side. I sometimes turn them more than once
while cooking.

Boron