English Muffins (No Knead)

hello again my name's john i'm a retired cook from the north east of england in the uk and welcome to my latest bread video and in this one and by popular request i'll be making these very easy to do english muffins or as we call them in england muffins and also this is a no-need method which makes it even easier you can view the ingredients list and full written method for this recipe on the recipe page on the channel's website i'll leave a link in the description under the video or you can click on the i icon top right of the screen to take it directly to the recipe page and i'd like to thank the patreon and paypal supporters for their very kind help i'll be doing the shout out and name splash a little later in the video ok let's get on with today's recipe right i'll start by weighing off the egg and milk you can of course use the measurements i've given in the recipe but as eggs will be slightly different in size doing it this way you'll get the liquid measurements exact and for those interested this recipe is a 70 hydration which means 245 grams or mils for this recipe next add the sugar and yeast and give it a good mix [Music] okay once it's mixed set it aside for at least 10 minutes to make sure that your yeast is alive and well once you know that your yeast is active and forming up start the recipe in a large bowl add the flour and mix in the salt [Music] and now make a well in the center of the flour once that's done add your active yeast mixture [Music] next add your softened butter you can use any of the cooking oils if you prefer and start bringing all those ingredients together thus this is a relatively small amount of dough i'm using my bowl scraper as opposed to using my usual wooden spoon handle you can use a stand mixer to do this initial mix but it only takes 90 seconds to do by hand so it's hardly worth pulling your machine out for remember this is the no-nade method the no knead weight does take a little longer than the kneading method but i firmly believe this method is better for taste and texture of the finished bread once your doors together cover the ball now i use a shower cap to do this which are available in two colors in the website shop if you want one [Music] now get it into a warm draft-free spot i like to use the oven with just the light bulb on and set your timer for 45 [Music] minutes [Music] once the time is up your door should have at least doubled in size now scrape out the dough onto a floured surface [Music] before going any further spread a teaspoon of oil all around the sides of the empty bowl and this is just so the dough will release easier from the bowl after the second rise okay sprinkle a little flour on it and start to degas the dough that simply means get all of the air out of it commonly known as knocking the door back for a few seconds as shown now form it into a ball give the dough ball a swirl around the bowl so it picks up a thin layer of the oil cover it again and get it back into its warm spot for a further 45 minutes now this time may vary depending on the temperature of your kitchen right while i'm waiting for the second rise i can prepare a baking tray the dimensions of the tree i'll be using a run screen now the muffins are not baked on this tree it's just somewhere to store them while they rise traditionally coarse semolina flour is used to prevent the raw muffins from sticking to the tree which is what i'll be using but if you don't have any ordinary flower will do [Music] okay i'll put that aside for now right so far so good and that's the second rise complete [Music] and as you can see mine's just about more than doubled in size now i'll turn it out onto a floured surface [Music] this time don't knock it back but carefully and gently flatten it out a little now get your rolling pin and lightly and gently again roll it to approximately 13 millimeters that's half an inch thick and square it off a little now using a 7.5 centimeter or three inch scone cutter start cutting out the circles get as many as you can at first [Music] now place them evenly out on the baking tray that you prepared earlier [Music] form the remaining dough left by the cutter into a ball let it relax for a couple of minutes then roll it out again to a half an inch thick and cut those out as shown there will be a small bit of waste door left but there's nothing you can do about that now cover the muffins with a lightweight dry cloth [Music] once that's done get them into your warm spot and set your time out this time for only 30 minutes and at this point i hope you don't mind if i give my two recipe books a bit of a plug the books have lots of our favorite easy to follow recipes from our work kitchens in them both books are available in the website shop along with lots of other equipment i use in the videos okay almost there after that 30 minutes is up your muffins should have risen nicely just like mine has now the way muffins are cooked is in a frying pan skillet or griddle now i'll be using my 12-inch cast iron lodge frying pan i love this pan as it always heats up evenly across the whole surface and the way i prepare the pan is to heat it up to 200 celsius that's 390 fahrenheit now pour on approximately a teaspoon of cooking oil then very carefully wipe it all off using kitchen paper leaving a very thin coat of oil all over the pan if you were using an ordinary non-stick frying pan there's no need for any oil at all we're not trying to fry these i'm just making my cast iron frying pan non-stick now carefully place three or four muffins in the pan keeping the heat as low as [Music] possible [Music] give them four to five minutes on each side [Music] and once they're brown like these they're just about done you can check by carefully pressing the muffins with your finger they should be quite firm indicating that they're done now get them out onto a plate and do the rest [Music] [Music] and that's it all done and that's all there is to cooking these muffins and the secret is keep the temperature of your pan low now there's lots of ways you can have these muffins i like to freeze mine soon as they've cooled from the pan that way i can get them out in the morning defrost them in the microwave it only takes a couple of moments and then get them into a toaster and apply lots of butter with a poached egg on top and crispy bacon on the side one of my personal breakfast favorites which i'll demonstrate now is toasted with lots of homemade butter and strawberry jam on i'll leave links to those two videos in the description and here we go and honestly they are super delicious really easy to make and if these don't get a thumbs up from your family nothing will and as promised at the beginning here is the latest list of my patreon and paypal supporters and they are peter almond paul coulson anita and alistair stevens selwyn rhodes kate barth ptolemy mary schward jacques kirkwood ralph coogler timothy sumter hugh liu julie rima hunter t van diest ian bailey timothy griffin jimmy conrad graham dickinson and sandra os and there's also two who wish to remain anonymous thanks very much guys i really do appreciate all that you do in supporting the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that you'll be automatically notified every time i upload a new video and in the meantime here's a few of my other videos and playlists that you may want to watch so until the next time be safe in your kitchen and bye for now

Channel: John Kirkwood

Views: 90,169

Keywords: ASMR, English Muffins, The muffin man, bread flour, No knead, Bread recipe, Toast, Bread, Soft, Sourdough, dough, loaf, Dutch oven, wild yeast, banneton, rise, French, Dough

Id: BtQeFCTTc-o

Length: 11min 56sec (716 seconds)

Published: Sun Jan 10 2021