BA's best English muffins pair well with a marathon of The Crown, surrounded by corgis
Made my third batch of EM last evening. I wish I could include the photo of the gluten packed sourdough infused dough and the finished dozen EMs. I almost had a tug-a-war with the risen doug to get it out of the bowl and onto the counter to prep it for the griddle. Using muffin rings, the EMs were 1” to 1 1/4” high. The best ever EM from my kitchen.Good Day BA I agree with Dave P the recipe has 100% hydration. This makes developing the gluten very difficult.
Please Bon Appétit, I love your recipes but why do you measure everything in cups?? I don't get you Americans on this one, it's the most imprecise measurement you could ever use and in baking you have to be very precise! Please include grams and milliliters in your recipes, I think everybody would appreciate it a lot!There is no way this recipe is correct. As written it is >100% hydration . The dough never came together any more than a stringy pancake batter.
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