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