Artisan Breads Every Day - English Muffins

Finally! The last recipe review from Peter Reinhart's Artisan Breads Every Day.

I'm not sure who is most relieved that I've come to the last recipe in this book. Me - or you my long-suffering readers! I have learned so much about bread baking by working through this book - but I'm sure you would like to read about something other then bread!

I didn't save this recipe for last on purpose. It is not the most difficult recipe in the book. Since the English muffin dough is more of a batter, I needed to find some crumpet rings, which I finally borrowed from my mom. After making this recipe, I think I will need to purchase my own.
These English muffins were simple to make and delicious. My husband, who just walked through the room, says they taste just like the bought ones, only better. I used the partial whole wheat variation. Maybe next time I'll try increasing the whole wheat even further.
The dough was refrigerated overnight just like most of the other recipes in the book. Baking them in a griddle took time but wasn't difficult. The dough rose significantly and my first muffins spilled out over the side of the rings. All that rising made wonderful large holes for which English muffins are known.For the next batch I just used less batter and they were perfect.