Crumpets

⇐ Recipes from cookery books ⇐ Bread

You really need crumpet rings for these. Mine are about 9cm in diameter and 2cm deep.

I've edited ingredients a bit as they were unbelievably precise - e.g. 200g minus 1 tbsp flour. It uses a sourdough starter which I believe is mainly there for flavour so I guess you could substitute with equal quantities of flour and water, and maybe increase yeast by a little. The recipe doesn't use any other raising agent such as baking powder or bicarbonate of soda that many recipes do.

I always cook on my right hand back burner at the lowest possible heat - this burner is the second largest on my hob. I also never read this until I’ve cooked and burnt them.

The batter should only just flow to fill the rings - maybe with a little coaxing. Add a little more sparkling water if it is too thick.

Ingredients

makes 15-18 crumpets

200g strong white bread flour

200g plain flour

200g white sourdough starter (or substitute 100g bread flour and 100g water)

200g milk

200g water

10g salt

1 tsp caster sugar

5g fresh yeast (or 2½g dried) - maybe a little more if not using sourdough

110g sparkling water (may need a little more - but try cooking a batch before adding more)

Method

1. Mix all the ingredients except the sparkling water. Leave in a covered bowl overnight in the fridge.
2. Remove from fridge, stir and allow to stand at room temperature for 3-4 hours - or until surface is covered in bubbles.
3. Heat a griddle pan, or large frying pan until hot.
4. Stir the sparkling water into the batter to fully incorporate - but not too vigorously as you don't want to lose the air in the batter.
5. For each set of crumpets, lightly grease the rings and griddle pan. Put rings on griddle and allow to heat through for 30 seconds or so. Ladle in some batter so that it fills the ring ½ to ⅔ way to the top. Cook for 6-7 minutes (usually longer - have patience!) until bubbles have formed and burst on top. Once a good ring round the outside of the top of the crumpet looks dry and set, remove the crumpet rings. Flip the crumpets and cook the other side for a minute or so. Be careful not to burn the underside when cooking first side.
6. Regrease rings and pan and repeat with next batch.

Slow Dough : Real Bread Peter Cook, ed. Chris Young