OH....I think I'm re-domesticating myself! Now that I have a sour dough starter, which requires attention, I've been baking more than I have in years.
One of my favorite sour dough recipes came from Sunset Magazine....YEARRRRS ago. = English Muffins. Here my dough has risen to more than double and is ready for the next step.
It's rolled out and cut into rounds and placed to rise again on cornmeal covered baking sheets.
English Muffins do not bake in the oven....rather, they are cooked on a hot griddle. And there's where I had my problem. I used my brand new Panini grill and griddle. Despite turning the heat up all the way.......it simply wasn't as hot enough. I used to cook English Muffins using a gas stove on a cast iron griddle.
Does anyone else notice that appliances do not get hot enough anymore? I can name: my coffee maker, our electric frying pan (used to cook fish outside when I don't want the smell in the house!), and this darn $$ new grill (there's no way it could cook hamburgers as stated in the owner's manual....it'd take all day!!)
The nooks and crannys aren't as large as they should be either. That too comes from heat that is too low. If they bake too slowly.....the dough has a tendency to collapse....making the product denser than it should be. However.....the muffins were still flavorful and yummy.