I tried to make crumpets today, first time I've used yeast so didn't really know what to expect.
The recipe I followed was:
- 450g plain flour
- 1tsp caster sugar
- 14g instant yeast
- 350ml skimmed milk
- 350ml cold water
- 1tsp salt
- ½tsp bicarbonate of soda
- combine flour + sugar + yeast
- warm milk to ~37°C, combine with water
- beat watery milk into flour/sugar/water
- prove for 2h
- beat in salt & bicarb
- rest for 10m
- cook on pan in crumpet rings
They looked great in the pan, holes formed on the top and they looked like crumpets; they didn't rise, but I'm not sure if they should've done anyway.
The problem is that even after 15 minutes in the pan, the middle was still gooey - completely uncooked. I tried a couple of batches, experimenting with temperature, but I couldn't get a successful crumpet out of it.
The recipe noted the batter would "Double in size and drop back down". While it did double in size and begin to drop down, it did not return to its original volume until I had removed the cling film and beaten in the salt and bicarb. Could this be a sign that I did not prove for long enough, or my kitchen was a bit cool for the proving? That is the only idea I had as to why things didn't work out.
Any and all insight would be appreciated.