Crumpets : advice on dough rising time

[clotilde]

Hi!
I know nothing about yeast, and I have a recipe for crumpets that I would like to try, which uses yeast. It says to cover the dough with a dish cloth for an hour to let it rise before you cook the crumpets. What would happen if I let it rise overnight? Would it still work? This is of course because I would like to make the dough the night before and cook the crumpets for breakfast...
Thanks a lot!
Clotilde.

[boisewinesnob]

Oooh! I love crumpets. Sorry, no advice for you because I've never made them, but can you post the recipe?

TIA

Suzy

[clotilde]

I don't have it here but will post it tomorrow. I'm afraid it is a recipe that uses grams and not cups for the measurements. Would that be ok?

[wallycat]

Clotilde,
if you want your crumpets to rise overnight, you can place them in the refrigerator to slow down the rise time. Then take them out an hour or two prior to wanting to bake them in the morning.

I'm not overly knowledgeable on yeast, but as I understand, if you let it rise too long in a warm environment, the crumpets (or bread) will fall when baked.

Maybe some yeast experts will post later today.

recipe in grams is fine :D

[boisewinesnob]

Originally posted by clotilde
I don't have it here but will post it tomorrow. I'm afraid it is a recipe that uses grams and not cups for the measurements. Would that be ok?

No hurry, and grams is fine :)

[clotilde]

Thanks for your reply Wallycat! But my problem is that I would like to bake them about 15 minutes after I get up (when I get out of the shower!). Maybe the dough would still be too cold then? Do you know why it would be a problem to have a chilled dough?

[sneezles]

My advise would be to make them the night before and then toast them in the morning. Cold dough prevents the yeast from releasing gasses necessary for rising during the cooking process.

[clotilde]

Just wanted to say I have not forgotten that I promised to post this recipe. I just keep forgetting to *bring* it to work so I can type it up! :rolleyes:
And BTW, anybody else has words of wisdom on my original question?
Clotilde.

[beejayw1]

Originally posted by clotilde
Thanks for your reply Wallycat! But my problem is that I would like to bake them about 15 minutes after I get up (when I get out of the shower!). Maybe the dough would still be too cold then? Do you know why it would be a problem to have a chilled dough?

Good morning, Clotilde!

I would think that you would have no problem with baking the chilled dough, if it has risen overnight in your refrigerator. It seems to be the best solution to your problem (that of wanting fresh crumpets with your breakfast - YUM!!!)

Give it a try. I think it would work just fine!

(I, too, am anxiously awaiting the recipe!)

[clotilde]

Crumpets
Yields : 12 4-inch crumpets

Ingredients
- 150 g flour
- 1/2 pkg active dry yeast (see yeast note and question below)
- 1 tsp sugar
- 25 g butter - melted
- 1 egg - lightly beaten
- 10 cl + 2 TBSP warm milk
- a pinch of salt

Directions
- In a small bowl, combine yeast, sugar and 2 TBSP warm milk. Let rise.
- In a large bowl, combine flour and salt. Make a well in the center, pour the egg and the yeast mixture and stir.
- Add 10 cl of warm milk and the butter, stir.
- Cover with a dish cloth and let rise for one hour.
- Spoon 2 TBSP of dough on a hot skillet (the dough will be elastic, use a spoon to spread it into a 4-inch disk).
- Cook for 3 minutes over medium heat. Flip the crumpet as soon as bubbles start to appear, and cook for 1 minute on the other side.

A note about the yeast measurement : the original recipe calls for half a cube of fresh yeast ("un demi-cube de levure de boulanger"). I've only been able to find dry yeast in a package, and I'm not sure how the quantities match. I just know that 150 g flour is equivalent to 1 1/3 cups. How much dry yeast do you think is called for for this amount of flour? I've heard that what's written on the yeast packages (1 pkg for 250 g of flour in my case) is too much and gives too strong a yeast taste to the final product...

I will let you know how it works for me!
Clotilde.

[boisewinesnob]

thanks for posting this :)