I have been working with an English muffin recipe for a couple months now, trying about once a week. They turn out ok, but it's not what I am looking for. What I am after is the kind with a chewy texture and rather large holes. I don't get that at all. What I get is basically a white bread-like inside, or french-bread like, but it ain't chewy. I even noticed at this website The Fresh Loaf the recipe they posted there with photos looks like mine - not the English muffin I grew up on, in America. Any ideas anyone?
Here's that photo from The Fresh Loaf http://www.thefreshloaf.com/recipes/englishmuffins
Here's the recipe I use.
1 1/2 t. dry yeast
1 t. honey
1 c. warm water
1 T. melted butter
1 c. all purp flour
1 t. salt
Everybody does things differently.
First, I mix the yeast and honey with the water and melted butter. I let it set up a bit, get foamy, not too long.
Second, I sift together the flour and salt.
Third, I mix the two and stir until uniform, then sit in a greased bowl til it doubles.
Fourth, I pinch off off pieces and cook them in a pan. They come out lookin' just fine. But inside, they are not English muffins.
On my next try I shall divide the dough into the muffin balls and then let them rise for a much longer time. I could see this adding some bubbles...but what of the texture?
I shall never give up! Any advise?