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Baking right now. 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 similarly
to sourdough you get a really bubbly texture, great salty flavor in your bread and a really
nice crust. However, for my no-knead method you don't
need a starter. It’s really easy to make. I am gonna show you how you can make no-knead
English muffins. As always the recipe can be found on BiggerBolderBaking.com
and make sure you head over to my website because all of my no-knead recipes are on
there. So you wanna start out in a nice big bowl
because 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 the
bowl, and give it a mix. Then add your instant yeast on the other side
of the bowl and give that a mix. So let me just clarify why I do this we add
the salt on one side of the bowl, give it a little mix with the rest of the flour, add
the yeast on the other side, give it a little mix, and then you can mix them all together
that’s totally fine but when you're making this do not add the salt directly on top of
the yeast or it will kill it. Okay lovely, that's our dry ingredients, I'm
gonna set this over to the side and we’re gonna mix together our wet ingredients. So into a separate jug we’re gonna add in
some milk, water, and a little bit of butter. So now what you want to do is just pop this
into the microwave you can also do it in a little saucepan, just until the milk gets
kind of warm and the butter melts you don't want to get this too hot. So this took less than a minute my butter
is just melted and my milk is slightly warm so that’s exactly what I'm going for I don't
want it too hot. We're gonna add our wet into our dry but here's
the thing when you're making any of my breads any of my pastries anything like that kind
of dough based, don't add in all of the liquid so I'm gonna add in 3/4 of it and then I'm
going to start to mix. So here's the reason why we hold back a little
of the liquid and why I get messages from people saying that their dough was too wet. What happens is that flour all over the world
even in different counties, states, whatever is different and absorbs liquid differently
so 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 in
a little bit more of my reserved liquid, bring it together, until it forms a kind of a sticky
dough like this it’s not too wet and it’s not too firm. This is perfect. Honestly if you just gauge it like that hold
back your little bit of liquid and then mix it until it just forms your ball, you're golden
and 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 pretzels
brioche bread whatever it is you mix them all by hand so it’s a really, really simple
dough to make. This one is looking great, so I'm gonna cover
it in cling wrap. And lay over a tea towel. So here's our next step, fermenting the dough
this is what gives you all the characteristics of a sourdough all the bubbles all of that
kind of boozy flavor the texture this is my favorite part because you really start to
see the bread take shape. I like to ferment my dough for a minimum of
18 hours, leave it at room temperature somewhere nice and warm not too hot and let it just
do its thing. People always ask how do English muffins get
that lovely texture and all that bubbles, the fermenting is what gives it that texture. Bubbles and gas forms they create big lovely
pockets and the gluten traps it into your English muffin so you have these lovely big
holes all over I absolutely love them. So after 18 hours your dough should look like
this. Risen up almost doubled in size and really
bubbly on top. So carefully turn your dough out onto a floured
surface. I adore the smell of these kind of doughs
it’s just like salty and boozy and really delicious. So I'm just gonna sprinkle a little bit of
flour over my dough, then I'm gonna pop over my tea towel and just let this sit for 10
minutes and let that gluten relax so afterwards we can roll it out. So our dough’s been chilling for a few minutes
now with my nice clean hand I'm just going to pat it down, because the dough is really
lovely and soft, until it’s around a centimeter thick. So now to cut them out I'm gonna use my scone
cutter this is 3” it’s a nice good size, and then just go ahead and carefully cut out
your English muffins. Then once they're cut, lay them on a prepared
baking tray. These are looking really good with any leftover
scraps of dough you can kind of “mushell” it together like so, press it down and you
can keep on getting more English muffins. So all in all this recipe will make you around
10. Literally always when making bread dough and
things like that you always get one little last guy who's kind of knobbly and doesn't
look as good but will taste great so we’ll pop him on there too. So now what we have to do is let the English
muffins 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 tight
is because dough doesn't like to get air on it if it gets air it gets a skin it doesn't
like it so you want to make sure that your cling wrap is covering all of your little
English muffins. And then, cover that with a tea towel just
to get it nice and snug in there. We are gonna leave these to rise for around
45 minutes or so. So it’s been roughly around 45 minutes or
so, and these guys have puffed up nicely they've kind of rounded their edges which means they're
ready to be cooked off. So over here I have a nice big nonstick frying
pan, I love this guy nice heavy bottomed frying pan will do really well, so very carefully
I'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 just
put them directly on your nonstick frying pan. Now here's my secret that not a lot of chefs
do but it works wonders, I'm gonna put on a lid, and what this does it kind of encases
them and it will actually steam your bread as well as frying it so it'll rise and then
get a lovely grill on the one side. So on the first side they're going to take
around 5 minutes or so to cook before we flip them over. So it’s been a few minutes I'm just gonna
lift off the lid, and gently peak underneath to see if one is ready. So they're lovely and golden brown this is
a great time to flip them over also because they've puffed up nicely. So once you flip them all over they take less
time to cook on this side so you're talking in and around maybe 3, 3 1/2 minutes, and
you just want to get them nice and brown like the other side. One thing you can do at this stage you can
leave off the lid. They really take no time to cook at all I'm
cooking them off in two batches because don't want to overcrowd your pan just give them
a little bit of space so they can grow and get nice and bubbly. I don't need to tell you that English muffins
are really lovely when they're fresh off the pan and they're still nice and warm so I'm
just gonna cut this guy open. As you can see it’s still steaming. Now look at all those bubbles on the inside
we created those with the fermentation process, all those bubbles forming over time this is
exactly the kind of English muffin that you want. Now there's only one more thing for me to
do, butter it and eat it. There's not a whole lot better than freshly
made bread, with butter straight from the pan. This is absolutely divine, it’s got that
kind of a little bit of a boozy salty flavor from the fermenting, all those bubbles in
all the little nooks and crannies that the butter got into, this is heaven. Head over to my website right now where you
can find this no-knead recipe and lots more for pizza, pretzels, brioche, loads of lovely
things. I’ll see you back here really soon for more
Bigger Bolder Baking.
