First time making crumpets and they actually turned out… also, peep that ear!

Hey Breadit!

Wanted to share my latest bake – I made a sourdough loaf and a double batch of discard crumpets using King Arthur’s recipe. First time trying crumpets, and I think I’m hooked.

The loaf:
• 500g flour
• 365g water (73% hydration)
• 10g salt
• 100g active starter (at peak stage)

Did 3 sets of stretch & folds, then one coil fold. Bulk ferment lasted 8 hours at 74°F (23°C). Pre-shaped and cold-proofed in the fridge at 40°F (4°C) for 12 hours.
Baked in a Lodge Combo Cooker – 25 min at 240°C with the lid on, then 20 min at 220°C lid off.

The crumpets:
Doubled King Arthur’s discard recipe. Bubbly tops, golden bottoms – super satisfying texture and flavor. Definitely a keeper!

Here’s a shot fresh out of the oven

Pretty happy but still a little flat, how people can get a nice an bulky loaf that doesn’t spread when scoring ?

Thanks for all the tips and inspiration I find here – always learning from this amazing community.