In response to a request, here is the recipe that I have used to make crumpets.
This quantity makes around ten (give or take).
|Flour||200 grams||7.06 oz||100.00%|
|Starter (100% hydration)||90 grams||3.18 oz||45.00%|
|Water||260 grams||9.18 oz||130.00%|
|Sugar||40 grams||1.41 oz||20.00%|
|Salt||4 grams||0.14 oz||2.00%|
Total Flour Weight: 200 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
Weigh 200g flour into a one litre Pyrex jug and make a well.
Add 90g of your favourite 100% hydration starter.
Pour in 260g of your water of choice.
With a chopstick, agitate the starter and water to disperse the starter. Then continue to incorporate the flour into a smooth batter. You can leave it to autolyse for a time if you wish.
Add the sugar and salt and give a good mix with the chopstick for a couple of minutes.
Cover the jug with GladWrap and leave on the bench to rise. The volume increase will depend, but should be at least 50-100%. Depending on your temperature this might be anything from a few hours to overnight. Try not to let get to the stage where the volume is decreasing.
Set your electric frypan to 295F (or whatever experience tells you is good). Give the frypan and your crumpet rings (100mm*20mm) a light wipe with your favourite source of fat.
Place the rings (four rings just fit nicely) in the pan and give a few minutes to heat up. Pour batter from the jug to half fill the rings. This takes a bit of practice due to the gloopy nature of the batter. Don't try to ladle the batter as I have found that this destroys the gas bubbles for the later crumpets.
Cook for 10 minutes with the rings in place. Remove the rings and cover the frypan and cook for a further 5 minutes.
Lift onto a wire rack to cool.
Toast to your liking and slather with your accompaniments of choice.