Made the aforementioned english muffins recipe this morning by accident with AP flour instead of bread flour, then again with the bread flour.
Amazing to me how different the dough and subsequently the muffins came out. Larger, fluffier... I should pay more attention more often.
@encantalacocina You're welcome!
I was using king arthur flours for both:
* ap flour dough was almost a regular bread dough; whereas bread flour dough (for the KA recipe) was almost a thick waffle batter in texture
* correspondingly, the muffins themselves were harder to shape/work with given the stickiness, but they were probably 50% again the radius of the ap flour ones
The resulting texture of the bread flour ones is also much more what I wanted in the muffins.
Jameslew
Encantalacocina