English Muffin Loaf, Mike Avery style

Decided to make something today to try and use up some of the extra sourdough I have hanging around. So I hunted around and came across this recipe from Mike Avery’s SourdoughHome.com website.

We’re probably all familiar with English Muffins, whether bought from the bread shelf at the local grocery or, if you’re lucky, home made. And one of the big calling cards to an english muffin is the texture and the “nooks and crannies” you get by spitting them with a fork and toasting, then those little peaks and valleys crisp right up and manage to hold on to way more butter and/or jam.

Well, this isn’t like that.

But it’s close: instead of being individual rounds of bread cooked up on a griddle (yes, the “normal” english muffin is cooked on a stovetop, not baked) this one is formed into a loaf and baked, then sliced. Just like regular loaf bread.

We’ll discuss the taste and texture at the end. So let’s get our ingredients out and mix us up a batch.

EMB-MEP

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Updates and Sourdough Bagel Recipe tweak

I’ve made a couple of changes to the recipe for Sourdough Bagels, primarily I’ve added an ingredient list for making an even dozen as well as rephrasing a few of the comments to make some of the steps a little more clear. Hop over to the recipe here if you haven’t seen it yet.

They’re still awesome bagels. If anyone has given them a try or has questions, please don’t hesitate to comment (on that page).

Just so you know, I haven’t been ignoring the blog. I have been baking bread but because I’m really repeating a couple of the recipes I’ve found successful, I haven’t updated the blog in the last while. As well, several of the loaves I’ve made are tester recipes from Peter Reinhart’s upcoming book and of course, I can’t talk about or show pictures of them. The book is expected to come out later this year.  No, I’m not claiming special status, there are some 500 people putting the recipes through their paces to make them as clear and logical as possible, so I’m just one of VERY many. But that is one reason I have not been updating as often as I’d like.

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Sourdough Bagels Recipe

Sourdough Bagels

Now that I’ve made Mike Avery’s Sourdough Bagels a few times over, (below is my slightly modified version of that recipe) I’m very happy with the results. These sourdough bagels are coming out nice and golden with a dense and slightly chewy crumb, a good crust and terrific flavour.

 

I’ve done one round of the Bagel recipe from Peter Reinhart’s The Bread Baker’s Apprentice as well and although they came out looking great and tasting very nice indeed, I found I was missing the interesting flavour tones that the sourdough gave when using the Mike Avery recipe. It was also good to give a try to a recipe that many people have used and to make a definite comparison.

The hands down winner is the Sourdough Bagels.

So here then is the (slightly modified) recipe for Mike Avery’s Sourdough Bagels (link to the original web page at the bottom of the post). I’ve modified the amounts since his recipe, as he states on his web page, was designed for a class and therefore makes only four bagels… hardly enough to make a run at home when that would only last maybe a day, if you are lucky! So I bumped it up in increments to a more useful 12 bagel size. This would then be enough to bake on two normal sized home baking sheet (6 per sheet with a fair bit of elbow room) in a home oven and last you more than just a day or so. (We normally freeze six, they still taste just fine after thawing.)

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