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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

Basic Instructions:

  • 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.

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Is this what you're going for? –  Jolenealaska May 14 at 14:29
Thats right, that is the aim. The best approximation of temperature I can give you is "low, medium, relatively high" - all done over a smallish gas hob. Nothing appeared to be burning, but the crumpets looked done. The top set like the receipe said it would, and when I flipped them the bottom looked golden brown as expected. –  Will Boyce May 14 at 14:29
What kind of pan were you using, and how does that compare to the shape of the heating element? I am more concerned with the heat than with your yeast process. It sounds like the yeast did what it was supposed to do, and that perhaps your heat source was uneven. –  Jennifer S May 14 at 16:50
Do you know what metals the crumpet rings and pan are? It sounds like the heat of the crumpet rings was cooking them from the outside in, but that the heat underneath the middles wasn't maintaining enough heat to bake the bottom of the middle enough. And how big are the crumpet rings in diameter? –  Jennifer S May 14 at 16:52
Did you let the crumpet cool completely prior to checking the crumb? The crumb will not be set until it has cooled completely. In any case, I've tried making crumpets before and had the same problem as well. I think my heat was too high and it's difficult to get a low flame on my range, so I went with a stiffer dough and made english muffins instead. –  derivative May 23 at 12:51

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