Tartine Bread by Elisabeth Prueitt

Author:Elisabeth Prueitt
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2010-02-19T16:00:00+00:00

Prepare the baguette dough according to the recipe. Allow the dough to undergo bulk fermentation for 3 to 4 hours. During this time, give the dough one or two light turns.

Place a kitchen towel on a rimmed baking sheet and dust with rice flour mixture. Be sure to flour the towel well. Otherwise, the muffins can stick, and if they are forced later from the towel, they will be misshapen and will not rise evenly when cooked. Although the use of cornmeal rather than flour gives English muffins their trademark look, it tends to burn when the muffins are cooked on the griddle.

After the bulk fermentation is complete, turn the dough onto the well-floured towel and let relax for 10 minutes. Dust the top with rice flour mix mixture and press the dough from the middle outward until it is 3/4 to 1 inch thick. Evenness is more important than exact thickness. Cover with a kitchen towel and place in the refrigerator to complete the rising overnight.

Remove the dough from refrigerator about 30 minutes before cooking the muffins. Have ready a cast-iron skillet or griddle, a 3-inch round cookie cutter, and a spatula. Melt the butter in a small saucepan over high heat. When the butter begins to boil, pour it through a fine-mesh strainer into a heatproof cup. The butter does not need to be perfectly clear; removing most of the milk solids is sufficient to prevent scorching.

Heat the skillet over medium-low heat. Add just enough of the clarified butter to coat the bottom of the pan. Using the cookie cutter, cut rounds from the dough as you are ready to place them in the pan. Carefully pick up each round and lay it in the pan. A 12-inch skillet will hold two or three rounds. After 2 minutes, the muffins will puff nearly 2 inches high. Don’t worry if they puff unevenly—they will even out when turned. When the undersides are golden brown, use the spatula to turn the muffins. Press them lightly with the spatula so that they lie flat. Cook until the second sides are golden brown, 2 to 3 minutes more. The tops and bottoms should be golden brown and crisp, and the edges light and soft.

Remove the muffins from the skillet and serve warm or let cool on a rack. Wipe the skillet clean and repeat to cook the remaining muffins. If you like, dust the finished muffins with cornmeal.

To serve, split the muffins with a fork and pull apart. The muffins will keep at room temperature in a bread box or wrapped in waxed paper to retain moisture for 2 to 3 days as long as you toast them before serving. English muffins freeze well in a freezer-proof container. Thaw at room temperature for 2 hours and toast to restore.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.