Reg, if you could write out the sponge method, I would appreciate it. I was
reading about the sponge method the other day in the "Bread Bible" which I
got from my local library. I kind of understand that the sponge method mixes
a portion of the flour, water and yeast together and then adds it to the
rest of the mix later in the process. But in all of the recipes in the
"Bread Bible" the recipes call for instant yeast and I use active dry yeast.
If you could explain this I would appreciate it. I was reading the reviews
of the BB on Amazon some feel that it is not a book for the novice. As a
novice, I would have to agree. Thanks
Frank

"Reg" > wrote in message
om...
> Frank103 wrote:
>
>> The picture of the English Muffins at thefreshloaf.com shows EMs that are
>> dark on the outside. The person who made them said they were dark because
>> he wanted to make sure the center was done.
>> http://www.thefreshloaf.com/recipes/englishmuffins
>
> The recipe has a few weaknesses you might want to know about.
> First, it employs what's called a "straight dough" method. All
> the ingredients get mixed together at once with no initial
> fermentation stage.
>
> For something you intend to freeze, I'd really recommend
> using a sponge method. This will make for a more mature
> dough which will be less susceptible to staling, which
> can be a big problem for any bread product, especially
> one that ends up getting frozen and reheated.
>
> Next, there's are no second rising stage in the recipe.
> You won't get as much texture development, and you
> definitely won't get the characteristic big holes that
> an English Muffin usually has, as the photo attests.
>
>
>> Question 1: What percent should an EM be cooked if I want to freeze them
>> and later defrost and toast them. I'm thinking maybe 75% so that the
>> outside won't get overly dark when put in a toaster(oven). The EMs I buy
>> at the store seem to be about 2/3 to 3/4 cooked.
>
> That's about right. Personal taste plays heavily here, but
> that's a good place to start.
>
>
>> Question 2: Can I put all of the ingredients listed in a food processor
>> or do I have to do it by hand?
>
> If you must use an FP, make sure and use a dough blade, not
> a cutting blade.
>
>
>> Question 3: I assume using a cast iron skillet won't be a problem.
>
> That's perfect.
>
> If you're interested in a different method I can write out
> my recipe, which is only in my head at this moment. I won't
> at this point because it sounds like you want something as
> simple as possible, and mine probably doesn't qualify there.
>
> --
> Reg
>