"Richard Hollenbeck" > wrote in message
news:h0hgh.7327$A05.5930@trndny08...
> Here's the formula I have been using:
>
> English Muffins
>
> method: muffin method
>
> Bread flour 900 g 100.00%
> Salt 12 g 1.33%
> Baking soda 2 g 0.22%
>
> Water 702 g 78.00%
> Sugar 16 g 1.78%
> Instant yeast 12 g 1.33%
> Milk powder 20 g 2.22%
>
> Corn meal (as needed)
>
> TOTAL: 1663.92 g 184.88%
>
> But, it is too firm a dough. I'm think I might need more of a batter
> consistency and pour them into molds on the stove, rather than form them
> into muffins. Should I simply increase the water? The formula produced
the
> correct taste but the air bubbles in the crumb were too small to look like
> Thomas' English Muffins. I'm thinking the batter should be a little
thicker
> than pancake batter. What the above formula produces is a very sticky
dough
> that loses its shape when transfering it from the proofing bench to the
> griddle. With a thinner dough (batter), the holes have a chance to form
on
> the stove. BUT I DON'T WANT TO MESS UP ALL THE OTHER RATIOS. Will simply
> adding a little water as needed do the trick or will it totally change the
> amount of other ingredients needed?
>
> By the way, I think a little spray oil in the mold will help release the
> muffins from the mold but I place the corn meal on the griddle before
> pouring the batter into the mold.
>

English Muffins require high gluten flour, 12.5% to 13.5% protein. Such
flours should develop the bubble hole pattern you are looking for. Just
adding more water will probably not do it. Regular bread flours have a
protein range of 11% to 12% and all purpose flour has a range of 10% to 11%.
These won't do for proper English Muffins, Bagels, Kaiser Rolls and other
goods requiring high gluten flour.