How to Make English Muffins | No Oven Needed | Bigger Bolder Baking
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Hi Bold Bakers!
Sourdough is a really big trend right now,people are making their own starters at home
and fermenting their doughs.
My no-knead method is very, very similarlyto sourdough you get a really bubbly texture,
great salty flavor in your bread and a reallynice crust.
However, for my no-knead method you don'tneed a starter.
It’s really easy to make.
I am gonna show you how you can make no-kneadEnglish muffins.
As always the recipe can be found on BiggerBolderBaking.comand make sure you head over to my website
because all of my no-knead recipes are onthere.
So you wanna start out in a nice big bowlbecause you need to give your dough room to
grow.
Into here I'm gonna add in my flour.
Add a little bit of salt on one side of thebowl, and give it a mix.
Then add your instant yeast on the other sideof the bowl and give that a mix.
So let me just clarify why I do this we addthe salt on one side of the bowl, give it
a little mix with the rest of the flour, addthe yeast on the other side, give it a little
mix, and then you can mix them all togetherthat’s totally fine but when you're making
this do not add the salt directly on top ofthe yeast or it will kill it.
Okay lovely, that's our dry ingredients, I'mgonna set this over to the side and we’re
gonna mix together our wet ingredients.
So into a separate jug we’re gonna add insome milk, water, and a little bit of butter.
So now what you want to do is just pop thisinto the microwave you can also do it in a
little saucepan, just until the milk getskind of warm and the butter melts you don't
want to get this too hot.
So this took less than a minute my butteris just melted and my milk is slightly warm
so that’s exactly what I'm going for I don'twant it too hot.
We're gonna add our wet into our dry but here'sthe thing when you're making any of my breads
any of my pastries anything like that kindof dough based, don't add in all of the liquid
so I'm gonna add in 3/4 of it and then I'mgoing to start to mix.
So here's the reason why we hold back a littleof the liquid and why I get messages from
people saying that their dough was too wet.
What happens is that flour all over the worldeven in different counties, states, whatever
is different and absorbs liquid differentlyso for everybody to get the same results I
want you to hold back a little bit of liquid,give it a mix, and then like I can see mine
now is a little bit dry so I'm gonna add ina little bit more of my reserved liquid, bring
it together, until it forms a kind of a stickydough like this it’s not too wet and it’s
not too firm.
This is perfect.
Honestly if you just gauge it like that holdback your little bit of liquid and then mix
it until it just forms your ball, you're goldenand that applies to all my breads and pastries.
So here's the beauty about no-knead recipes:you don't need a stand mixer you just do it
all by hand all of my recipes for pretzelsbrioche bread whatever it is you mix them
all by hand so it’s a really, really simpledough to make.
This one is looking great, so I'm gonna coverit in cling wrap.
And lay over a tea towel.
So here's our next step, fermenting the doughthis is what gives you all the characteristics
of a sourdough all the bubbles all of thatkind of boozy flavor the texture this is my
favorite part because you really start tosee the bread take shape.
I like to ferment my dough for a minimum of18 hours, leave it at room temperature somewhere
nice and warm not too hot and let it justdo its thing.
People always ask how do English muffins getthat lovely texture and all that bubbles,
the fermenting is what gives it that texture.
Bubbles and gas forms they create big lovelypockets and the gluten traps it into your
English muffin so you have these lovely bigholes all over I absolutely love them.
So after 18 hours your dough should look likethis.
Risen up almost doubled in size and reallybubbly on top.
So carefully turn your dough out onto a flouredsurface.
I adore the smell of these kind of doughsit’s just like salty and boozy and really
delicious.
So I'm just gonna sprinkle a little bit offlour over my dough, then I'm gonna pop over
my tea towel and just let this sit for 10minutes and let that gluten relax so afterwards
we can roll it out.
So our dough’s been chilling for a few minutesnow with my nice clean hand I'm just going
to pat it down, because the dough is reallylovely and soft, until it’s around a centimeter
thick.
So now to cut them out I'm gonna use my sconecutter this is 3” it’s a nice good size,
and then just go ahead and carefully cut outyour English muffins.
Then once they're cut, lay them on a preparedbaking tray.
These are looking really good with any leftoverscraps of dough you can kind of “mushell”
it together like so, press it down and youcan keep on getting more English muffins.
So all in all this recipe will make you around10.
Literally always when making bread dough andthings like that you always get one little
last guy who's kind of knobbly and doesn'tlook as good but will taste great so we’ll
pop him on there too.
So now what we have to do is let the Englishmuffins rise at room temperature so what you
want to do is lay over a piece of cling wrap.
Now the reason that we do this nice and tightis because dough doesn't like to get air on
it if it gets air it gets a skin it doesn'tlike it so you want to make sure that your
cling wrap is covering all of your littleEnglish muffins.
And then, cover that with a tea towel justto get it nice and snug in there.
We are gonna leave these to rise for around45 minutes or so.
So it’s been roughly around 45 minutes orso, and these guys have puffed up nicely they've
kind of rounded their edges which means they'reready to be cooked off.
So over here I have a nice big nonstick fryingpan, I love this guy nice heavy bottomed frying
pan will do really well, so very carefullyI'm going to lift up my English muffins and
gently place them on my frying pan.
You don't need any oil or any butter justput them directly on your nonstick frying
pan.
Now here's my secret that not a lot of chefsdo but it works wonders, I'm gonna put on
a lid, and what this does it kind of encasesthem and it will actually steam your bread
as well as frying it so it'll rise and thenget a lovely grill on the one side.
So on the first side they're going to takearound 5 minutes or so to cook before we flip
them over.
So it’s been a few minutes I'm just gonnalift off the lid, and gently peak underneath
to see if one is ready.
So they're lovely and golden brown this isa great time to flip them over also because
they've puffed up nicely.
So once you flip them all over they take lesstime to cook on this side so you're talking
in and around maybe 3, 3 1/2 minutes, andyou just want to get them nice and brown like
the other side.
One thing you can do at this stage you canleave off the lid.
They really take no time to cook at all I'mcooking them off in two batches because don't
want to overcrowd your pan just give thema little bit of space so they can grow and
get nice and bubbly.
I don't need to tell you that English muffinsare really lovely when they're fresh off the
pan and they're still nice and warm so I'mjust gonna cut this guy open.
As you can see it’s still steaming.
Now look at all those bubbles on the insidewe created those with the fermentation process,
all those bubbles forming over time this isexactly the kind of English muffin that you
want.
Now there's only one more thing for me todo, butter it and eat it.
There's not a whole lot better than freshlymade bread, with butter straight from the
pan.
This is absolutely divine, it’s got thatkind of a little bit of a boozy salty flavor
from the fermenting, all those bubbles inall the little nooks and crannies that the
butter got into, this is heaven.
Head over to my website right now where youcan find this no-knead recipe and lots more
for pizza, pretzels, brioche, loads of lovelythings.
I’ll see you back here really soon for moreBigger Bolder Baking.
All of those lovely nooks and crannies in a perfect English Muffin you don’t need to knead or bake in an oven! Get my WRITTEN recipe: http://bit.ly/How2MakeEnglishMuffins Pre-order the Bigger Bolder Baking Cookbook now! Amazon: https://amzn.to/2Y2qjYF Pre-order NOW and bring home 100+ easy dessert recipes for maximum deliciousness with minimal effort including adventurous twists on cakes, cookies, pies, puddings, ice cream, and more: Barnes & Noble: http://bit.ly/BBBCookbookBN Books-A-Million: http://bit.ly/BBBCookbookBAM Indie Bound: http://bit.ly/BBBCookbookIND iBook Store: http://bit.ly/BBBCookbookIB *** Non-USA International: http://bit.ly/BBBCookbookINT SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers Get More No-Oven Recipes! * 3 Ingredient Microwave Jams: https://youtu.be/Z6ddvT6zYk4 * Stovetop Chocolate Cake: https://youtu.be/C_oFgnoFkPI * Stovetop Brownies: https://youtu.be/VXOpuik1b-o ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ * Liv’s Instagram: https://www.instagram.com/livhungry/ * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Ense: https://www.biggerbolderbaking.com/ense/ * Twitter: https://twitter.com/gemstaff16 Get the WRITTEN recipe: http://bit.ly/How2MakeEnglishMuffins #englishmuffins #bread #nooven #stovetop