- used 100% freshly-milled hard white wheat flour
- used whey (left over from making ricotta) instead of milk
This finished rising in just 30 minutes. It actually overproofed — it fell a bit during baking and there was a hole through the center. The texture wasn’t chewy and full of nooks and crannies like an English muffin. It was more crumbly, probably because of the whole grain flour I used. This quick rise doesn’t allow the dough to develop much flavor either. It’s a fine bread if some quick toast is desired, but when I have the time I’d much rather make a nice wheat sandwich loaf — or actual English muffins.