Classic Crumpets

• 1250 g strong white bread flour
• 2150 g plain flour
• 37 g instant dry yeast
• 45 g caster sugar
• 55 g fine sea salt
• 6350 ml whole milk, warmed to 38°C
• 7200 ml water, lukewarm
• 81/2 tsp bicarbonate of soda
• 920 g unsalted butter, softened for greasing rings
• 101 tbsp neutral vegetable oil, for the pan
• 11salted butter, to serve

1. 1

   Whisk the bread flour, plain flour, yeast, and caster sugar together in a large mixing bowl to distribute everything evenly.

2. 2

   Pour in the warm milk and 150 ml of the lukewarm water, beating vigorously with a wooden spoon for a full two minutes until a smooth, thick, elastic batter forms.

3. 3

   Cover the bowl with a clean tea towel and leave it in a warm draught-free spot for 60 to 75 minutes, until the batter is full of bubbles and has doubled in size.

4. 4

   Dissolve the bicarbonate of soda and fine sea salt in the remaining 50 ml of lukewarm water, then gently fold this liquid into the risen batter; let it rest for 15 minutes while you prepare the rings.

5. 5

   Generously grease four 9 cm metal crumpet rings with softened butter, and heat a heavy cast-iron skillet or griddle over medium-low heat with a light film of neutral oil.

6. 6

   Place the greased rings directly flat onto the skillet and ladle roughly 75 g of batter into each ring, filling them about halfway up.

7. 7

   Cook gently for 8 to 10 minutes without shifting them; if your heat is too high, the base will scorch black long before the bubbles burst open through the wet top.

8. 8

   Once the top surface looks dry, completely matte, and set with dozens of open holes, carefully lift off the metal rings with tongs and flip the crumpets over for just 1 to 2 minutes to kiss the pale top with light colour.

9. 9

   Transfer to a wire rack to cool slightly so the crumb sets, then repeat the cooking process in batches with the remaining batter, wiping the skillet and thoroughly re-greasing the rings with softened butter before each batch, and toast thoroughly before serving with salted butter melting deep into the pockets.

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