Made these yesterday/today and they came out perfectly. After trying 3 other recipes, this was successful at 6,000 ft dry climate with no adjustments. Simple, no nonsense recipe! Thank you for posting this.
I made these muffins yesterday, what a treat and my wife loves them! I followed all of the steps and was very well pleased with the shape and texture. Your explanation was quaint and to the point - and easily understood. I am an experienced baker so I was not freaked out about the gooey dough. I too came up with 8 muffins, my dough weighed in at 894 g. When I completed the final oven step, I had a nice puffy height with a beautiful crumb. I have a sugar maple butcher-block table that I keep well-oiled and it assisted in the non-stick department. I live in America in the western region of Washington State near Seattle where the humidity is always near 100%; the overnight proofing was one less battle I had. The recipe works perfectly and the taste of these muffins are indescribable; whether with egg, sausage and cheese as a sandwich, or with butter and honey, these are delightful and I highly recommend this recipe. Thank you.
I live in Caracas-Venezuela, after a search in the internet I decided to try your recipe because my husband and I really enjoy eating English Muffins. The result was great! However I need to do some adjustments to the quantities due to our city altitude. Yeast rises 25 to 50%faster. The video is very easy to follow, thanks!
Thank you so much for the recipe and also a huge thank you for being considerate and not playing music while trying to explain a recipe. I appreciate that.
I was a baker for 6 yrs. Introduced these to our bakery's product line. There is a book entitled Practical baking (6th edition) excellent reference material. In it there is a recipe for english muffins. Its meant to be spooned into rings on a griddle. I substituted the water in this recipe with buttermilk which added a real nice tang to the flavor but also allowed me to use a dough divider rather than ladeling batter. Then you just roll balls & proceed. Treat yourself these are so much better than anything youve ever bought.
Exceptional video, instruction and clarity of teaching - thank you for this! I have been a sourdough baker of bread for about two years now and can't wait to try these out for my wife. Thanks again for the work you do and for the inspiration.
Loved the way you explained the recipe. You gave lot of information, logic behind each step. Got many tips. This video had been great learning in baking. Thank you.
Thank you for the recipe! I didnt have enough all purpose or bread flour, so I used whole wheat flour, and they turned out really well. The proofing was on the longer end of the range, and they were still nice and soft.
Thank you! The slow fermentation creates so much flavour! I really like your recipes, it's made in simple kitchen, no extra talking but very detailed on every step you should make! I learn so much from you! Thank you! This channel is not about selling the organizer but learn the ingredients! No gimmick! It's not recipes that just looks good, it tastes good! This is the best English muffin recipes, I haven't eaten an English muffin for 27 years after I stopped eating pork!
Best looking recipe for EM I've seen to date, technique wise. +1 👌 BTW, I have 2 tips to share . 1) DAIRY: I've found that replacing the whole milk with some sieved and slightly diluted homemade kefir (2 parts cold kefir to 1 part warm water) adds some additional flavor and a subtle tangy note. 2) Alternate NO-BAKE method: preheat a 10-12" cast iron skillet to about 350F, and keep a large domed lid ready that is at least 1" wider than the skillet (to trap heat but not steam). Working 3 or 4 at a time, place 3 risen dough balls in a widely spacee row atop oiled aluminum floil, spray tops with oil, and cover w/2nd strip of foil. Next, i briefly rest a 3lb paillard pounder (4" diam, smooth bottom stainless steel) atop each in turn, to press each muffin into perfect 3.75" diameter pucks a little over 1/4" thick. Uncover, sprinkle lightly with semolina or med-fine polenta, then arrange in the skillet and cover it loosely with the oversize lid. About 4 1/2 mins per side is just right to achieve a perfect 170F internal temp donemess, and a light golden brown exterior. Cool fully on wire racks, store in a latge freezer bag in the fridge for up to 10 days. Alternately, you can freeze them by wrapping 6 at a time first in a sealer pouch of foil, and the place the foil pscket inside a freezer bag.
Made these today - I halved the recipe and they were fantastic. Better than any store bought or restaurant ones. Not as doughy and thick as others I have eaten in the past. Couple changes I made were I added honey into the dough mix and put them into the skillet for less time than suggested on the lowest level of the smallest burner on my stove after my first batch cooked too quickly. Thanks for the great video and tips
@@sneu5763 I’m not sure because it was a while ago, but it’s not fussy. For this batch size, about 100 - 150 g of 100% hydration starter would be fine. The less you use the longer it will take, but the greater the flavor. Good luck!
This recipe makes sense. English muffins from a English person ☺️. Also all the steps make sense because it's a stiff dough, loving it. Thank you for your recipe!
Hello! I made them and they were peeeerfect! Hubby says better than store bought, and those are made With sour dough Starter! Thank you for sharing! Making them again. Right now so tomorrow I can make them for the weekend! 💕
I just love the taste of a good English muffin. I love mine with butter and a bit of honey. But in a pinch raspberry jam or orange marmalade would be great. Thanks for sharing.
This is the most perfect English muffin recipe ever! the result is marvelous, I can’t get enough of them, the texture of the dough is fantastic, and when cooked just blows my mind ❤️ thank you thank you thank you!
I wanted these today but I will wait until another time because I want them correct. I totally understand your OCD for weighing the dough balls. I do the same with cookie dough and my granddaughter thought I was crazy when she saw me doing it.
It's sunrise in Maui and the sky is beautiful, just like your muffins! GREAT presentation, you're a natural! I can't wait to try this. Aloha and Mahalo!
It was scary challenge, I made 4 muffins, they turned out doughy...I only needed to cook them on a lower heat for a bit more. I didn't have any cornmeal and they browned beautifully, just too fast. I will try again this morning with the left over dough in fridge. Thanks for checking in! Aloha and Mahalo from Maui!
I appreciate that you talk about hydration a protein content in your videos. I have a new love for bread making a your videos make a variety of breads approachable- thank you!
You have me convince. I would make them now except for the overnight thing. I will have to settle for making my favorite, Papo Secos, which i should be able to have completed in the next four hours. Thank you for sharing your talent.
Thank you for explaining all the necessary information such as why we need to prove the dough etc I think those sort of things make cooking more enjoyable. The muffins look as fantastic as your crumpets which I made the other day. They were superb. I’m looking forward to making the muffins. I’ve shared your recipes with a few friends via TH-cam.
I've been on an English Muffin kick recently and seeing how they are made and the simple set of ingredients makes me want to make them. Great explanation of all the steps.
Thank you so much for this recipe, along with your easy to follow, no nonsense instructional video. I made a batch of 9 muffins, as you directed, a few days ago and they turned out just great. They tasted sensational too, better than anything you would find in the shops. I just wish I could post you a photograph of how well they turned out as I was super impressed with my endeavours for a first attempt…. I would suggest anybody who sees this recipe to give it a try, as they turned out fantastic and tasted superb.
I am sooo pleased this worked well for you. It's a great little recipe and I love the muffins.You can tag me over on Instagram, I would love to see your endeavours - Instagram @culinary_exploration
Culinary Exploration Hello…. I tried to Instagram the photos to you yesterday, but failed; I don’t have an account or really understand how it works😳…. I can email or Facebook, if that works for you…!!!
English muffins are an everyday staple in New England! I myself just had one for supper! lol We also make crumpets! However most are exported! They are harder to come by!
Great recipe, I will never buy store bought again here in America. Love the crunch. Takes a little practice to make them perfect, but now I make them frequently and friends and family have now been introduced to your channel. Great stuff, sausages are next!!
Damn. Those look amazing. I just made your dough recipe right now and waiting for them to be ready to cook tomorrow. Thanks for your video! I also just subbed to your channel.
Nicely done. Fun stuff: English muffins have a history that stretches back well into he medieval period, and most likely before that. Of course then they would have been made with wholemeal fours. Traditionally 'Cottagers without ovens would bake them on a griddle like you do here. However in the Victorian era and later they were oven baked. Often they would be baked on the floor of the oven and in Lancashire they were actually called "Oven Bottoms". Milk in bread baking is better scalded. Just bought up to near boiling and allowed to cool. This prevents less pleasant flavours developing and it improves the milks dough conditioning effects. Pro bakers use dried milk which does not need to be scalded. Yours look like a lovely bake 👍
This recipe is killer! I really don't like thin little dinky English muffins, and these didn't disappoint. They came out like monsters! (in a good way) I did add a little buttermilk to the milk mixture for some tang but otherwise kept the ingredients the same. I like to cook my English muffins on the electric griddle. I put them on the griddle, then spritz them a little with my water spritzer, and invert a couple aluminum baking pans over them. They puff nicely and still get their golden bottoms. Then flip and cook a few more minutes, then I finish them off in my air fryer at 310F for 3 minutes.
Thank you so much for the delicious recipe and your easy to follow instructions! Everyone loves them! They taste better than store bought and so easy to make! Thanks!!
English/Sth London expat following from deep rural Saskatchewan Canada.I agree with another subscriber,no background music or general cheeseyness,more like a straightforward cooking private lesson.Love it keep up the good work mate ;0)
Cheers mate, much appreciated. Bet you are loving Canada! Spent a good 10 years in S. London, but loving the sun too much in Greece to go back now :) Cheers for stopping by
This was a breakthrough for me! No sugar, no fats, just a basic baguette dough made with milk instead of water. I'm making variations on this every week, and am LOVING the crunchy yet chewy mouth texture and lovely flavor. Thank you so much for sharing!! And in only 7 minutes, too! BTW, I find I can make half a batch after 24 to 48 hours, and another batch the next day. Haven't tried keeping them in the fridge longer than 3 days -- just punch down every day! Also, I make up an extra bag or two of ingredients when weighing out the first batch. Just add milk, and wait a day or two! VERY convenient. Did I say thanks? Let me say it again: THANKS! As an ex-pat in Japan, I just can't buy English muffins without a three-hour drive.
Wonderful! I long to eat all the delicious English dishes, bit the more I miss is the fish and chips I used to buy on My way yo school, along Tottenham Court Road! OMG, I miss LONDON so much! From Venezuela thanks si mucho for this authentic receipe. Love ir English
You've nailed it. Perfect taste. Great size at 100gr each. I have not yet achieved your perfect shape but darn close. How did you achieve such perfect uniform toasting? On a griddle? No way my toaster would achieve such uniformity. Thanks for the perfect recipe.
You just popped up in our feed. How did we not find you sooner? Great video, it was succinct, informative and fun 👍🏻. We plan to go back and catch-up ☺️☺️
English muffins are a big deal in our house (Thomas English Muffins) a must have. Last week a bought two packages and it cost me almost $10 dollars. I’ve always wanted to try making them now with your recipe I definitely am going to give it a whirl. Thank you for the instructions and the recipe. 🙏🏼
New subscriber after I saw the headliner to make English muffins. I’ve never seen any recipe about using cold 🥛 milk, but I love how you rise your dough in the fridge. These are the easiest muffins I’ve ever seen. Can you use this recipe for biscuits? Dinner rolls? Cinnamon rolls?
Wow! Best looking muffin ever! I make my own once in a while but they dont rise very much after letting sit for an hour.😏 this is the best way but it takes so long if one needs to put it in the fridge over night but, in saying this by the look of your perfect muffins I best do it this way. Lol Thanks for a great video.
Man! Me and my friends have a nice tradition to gather around someone's appartment for a night of a "bread-man" when we cook one or two recepies, drink, joke, and eat. These bun next for some crazy tasty burgers. I love to proof for that extra taste when I bake baguettes so defo giving this a try. Great video.
I'm working hard on the content and believe the views will follow. Wishing you the best for your quarantine period! Thanks for taking the time to watch and stay tuned!
This is a great video to help understand what to expect the dough to be like at each stage. Thank you. Do you know the brand of your white plastic tool you have there?
Hey there. You'll need to handle the muffins after they have proofed so I'd suggest using a bread flour that has a protein content of 12% and upwards. Let me know how you get on :)
@@CulinaryExploration thanks. I Made it today for an Instagram group challenge, I used bread flour luckily. Muffins came out truly delicious and little chewy which I really loved. I chose your recipe over others as the recipe was asking for slow fermentation of dough and I found your recipe more authentic to give it a try. thanks again🙏
I have tried several muffin recipes and was disappointed. I tried yours and they turned out great. My search is over. Ignore the critics and nitpickers. I’m going to use 2 parts bread and 1 part whole wheat in my next batch and adjust liquid by feel. Keep a thick crust😉💪🏻
THIS is what I've been searching for! Been watching a lot of similar videos on making English muffins, but none of them QUITE came out the way I knew English muffins should be. The milk is all the difference, IMHO, as that's like a Tangzhou technique, which makes a huge difference in how the bread comes out, I've found. Cinnabon must use the Tangzhou technique to create their cinnamon rolls, I've found out. HUGE game changer.
@@CulinaryExploration Most definitely will! Just have to convert everything over to this side of the Pond's measurements. LOL! I'm too old at this stage of the game to change from Imperial to metric, even though I can convert.
@@rhondaalbrecht I get it, and Im sorry I use grams. Its not that I prefer one from the other, I just find it so much more accurate (to make tweaks) when Im working out these recipes. All I can say is that your time converting will be well worth it. Stay safe and keep me posted on how you get on :)
@@CulinaryExploration No problem! You're obviously a professional, sharing your skills, and I DO appreciate the time and effort you took to explain everything. I'm not a beginner, obviously, but consider myself an intermediate to advanced baker... with LOTS of room to learn!
I've tried these a couple of time and found that ingredients wise all is good but process needs adjustment. I use 7% fat milk and warm it slightly, add the dry yeast and give it a minute or two to activate. Only then I mix the wet and dry stuff. I've also added 50 grams of warm butter to the mix on last try and it added a notch of flavor. Now baking process is almost the same but I keep them in the oven for around 10 minutes. All that being said, thank you for sharing the recipe with the crowd. Probably best muffin recipe on the youtube.
I tried this and it makes a real nice muffin. Next I want to try putting it straight into a Pullman pan and see if it makes a nice loaf of English muffin bread
@@CulinaryExploration I ended up using two bread pans. One on top of the other (poor man's Dutch oven method) It came out beautiful. If I could upload a picture in this comment I would. Let it rise for close to 3 hours before I baked it.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Made these yesterday/today and they came out perfectly. After trying 3 other recipes, this was successful at 6,000 ft dry climate with no adjustments. Simple, no nonsense recipe! Thank you for posting this.
I've made these delicious english muffins 5 times now. My fam and I thank you!
I made these muffins yesterday, what a treat and my wife loves them! I followed all of the steps and was very well pleased with the shape and texture. Your explanation was quaint and to the point - and easily understood. I am an experienced baker so I was not freaked out about the gooey dough. I too came up with 8 muffins, my dough weighed in at 894 g. When I completed the final oven step, I had a nice puffy height with a beautiful crumb.
I have a sugar maple butcher-block table that I keep well-oiled and it assisted in the non-stick department. I live in America in the western region of Washington State near Seattle where the humidity is always near 100%; the overnight proofing was one less battle I had. The recipe works perfectly and the taste of these muffins are indescribable; whether with egg, sausage and cheese as a sandwich, or with butter and honey, these are delightful and I highly recommend this recipe. Thank you.
I live in Caracas-Venezuela, after a search in the internet I decided to try your recipe because my husband and I really enjoy eating English Muffins. The result was great! However I need to do some adjustments to the quantities due to our city altitude. Yeast rises 25 to 50%faster. The video is very easy to follow, thanks!
A tip we use in a bakery, is you very lighty mist with water then you can sprinkle the semalina flour onto without losing air in the dough.
Thank you for the video, I love the fact there is NO music, makes listening to hints/ tips/ recipe, and indeed the method so easily.
Glad you liked it!
My pet hate is unnecessary background music......
There is music ?
@@TrueFilter yes
@@TrueFilter, keep watching it until you can hear the music.
Thank you so much for the recipe and also a huge thank you for being considerate and not playing music while trying to explain a recipe. I appreciate that.
I was a baker for 6 yrs. Introduced these to our bakery's product line. There is a book entitled Practical baking (6th edition) excellent reference material. In it there is a recipe for english muffins. Its meant to be spooned into rings on a griddle. I substituted the water in this recipe with buttermilk which added a real nice tang to the flavor but also allowed me to use a dough divider rather than ladeling batter. Then you just roll balls & proceed. Treat yourself these are so much better than anything youve ever bought.
what I love about your videos is the no fuss attitude and you don't no waffle on, keep them coming!!
Amen!
Exceptional video, instruction and clarity of teaching - thank you for this! I have been a sourdough baker of bread for about two years now and can't wait to try these out for my wife. Thanks again for the work you do and for the inspiration.
Loved the way you explained the recipe. You gave lot of information, logic behind each step. Got many tips. This video had been great learning in baking. Thank you.
Thanks a lot. Pleased you enjoyed it :)
Thank you for the recipe! I didnt have enough all purpose or bread flour, so I used whole wheat flour, and they turned out really well. The proofing was on the longer end of the range, and they were still nice and soft.
Thank you! The slow fermentation creates so much flavour! I really like your recipes, it's made in simple kitchen, no extra talking but very detailed on every step you should make! I learn so much from you!
Thank you! This channel is not about selling the organizer but learn the ingredients! No gimmick! It's not recipes that just looks good, it tastes good!
This is the best English muffin recipes, I haven't eaten an English muffin for 27 years after I stopped eating pork!
Really appreciate the feedback and I'm pleased the videos are useful for you. Thanks for stopping by :)
Best looking recipe for EM I've seen to date, technique wise. +1 👌
BTW, I have 2 tips to share .
1) DAIRY: I've found that replacing the whole milk with some sieved and slightly diluted homemade kefir (2 parts cold kefir to 1 part warm water) adds some additional flavor and a subtle tangy note.
2) Alternate NO-BAKE method: preheat a 10-12" cast iron skillet to about 350F, and keep a large domed lid ready that is at least 1" wider than the skillet (to trap heat but not steam). Working 3 or 4 at a time, place 3 risen dough balls in a widely spacee row atop oiled aluminum floil, spray tops with oil, and cover w/2nd strip of foil. Next, i briefly rest a 3lb paillard pounder (4" diam, smooth bottom stainless steel) atop each in turn, to press each muffin into perfect 3.75" diameter pucks a little over 1/4" thick. Uncover, sprinkle lightly with semolina or med-fine polenta, then arrange in the skillet and cover it loosely with the oversize lid. About 4 1/2 mins per side is just right to achieve a perfect 170F internal temp donemess, and a light golden brown exterior. Cool fully on wire racks, store in a latge freezer bag in the fridge for up to 10 days. Alternately, you can freeze them by wrapping 6 at a time first in a sealer pouch of foil, and the place the foil pscket inside a freezer bag.
Made these today - I halved the recipe and they were fantastic. Better than any store bought or restaurant ones. Not as doughy and thick as others I have eaten in the past. Couple changes I made were I added honey into the dough mix and put them into the skillet for less time than suggested on the lowest level of the smallest burner on my stove after my first batch cooked too quickly. Thanks for the great video and tips
Made this recipe over the weekend. Turned out perfectly and didn’t make the kitchen too hot on a 100 degree F day.
I tried several recipes and this method works the best. The flavor is much better.
Great explanation. Made this with sourdough starter instead of packaged yeast and it came out great the first try.
When substituting sourdough starter for packaged yeast, how much do you use?
@@sneu5763
I’m not sure because it was a while ago, but it’s not fussy. For this batch size, about 100 - 150 g of 100% hydration starter would be fine. The less you use the longer it will take, but the greater the flavor.
Good luck!
This recipe makes sense. English muffins from a English person ☺️. Also all the steps make sense because it's a stiff dough, loving it. Thank you for your recipe!
As an English person I never saw English muffins until I visited Canada. I could never understand why they're called this
Thanks for your recipe. I have tried several recipes but made this today and had success. Finally, been able to make muffins.
Cheers Rob, pleased the recipes worked out well :)
Hello! I made them and they were peeeerfect! Hubby says better than store bought, and those are made With sour dough Starter! Thank you for sharing! Making them again. Right now so tomorrow I can make them for the weekend! 💕
Those are some nice proper traditional authentic real actual accurate no-nonsense homemade English muffins you got there.
You’re the first recipe that hasn’t used sugar,,, Spot on.
I just love the taste of a good English muffin. I love mine with butter and a bit of honey.
But in a pinch raspberry jam or orange marmalade would be great.
Thanks for sharing.
This is the most perfect English muffin recipe ever! the result is marvelous, I can’t get enough of them, the texture of the dough is fantastic, and when cooked just blows my mind ❤️ thank you thank you thank you!
This is the most comprehensive English muffins recipe. I love it!
Really pleased you enjoyed it and cheers for the feedback, much appreciated
I wanted these today but I will wait until another time because I want them correct. I totally understand your OCD for weighing the dough balls. I do the same with cookie dough and my granddaughter thought I was crazy when she saw me doing it.
🤩 I do the same with cookie dough
It's sunrise in Maui and the sky is beautiful, just like your muffins! GREAT presentation, you're a natural! I can't wait to try this. Aloha and Mahalo!
Aloha and thank you! Hope you enjoyed the beautiful sunrise and let me know how you get on with the muffins!
It was scary challenge, I made 4 muffins, they turned out doughy...I only needed to cook them on a lower heat for a bit more. I didn't have any cornmeal and they browned beautifully, just too fast. I will try again this morning with the left over dough in fridge. Thanks for checking in! Aloha and Mahalo from Maui!
I appreciate that you talk about hydration a protein content in your videos. I have a new love for bread making a your videos make a variety of breads approachable- thank you!
Yr recipes r brilliant! Ihave tried a few and they worked so well. Thank you for making my bread baking journey a lot easier and enjoyable
Mad props for having a proper baking steel plate in the oven.
best i ever had even on the first try - thank you very much
Awesome, nice job Mike
You have me convince. I would make them now except for the overnight thing. I will have to settle for making my favorite, Papo Secos, which i should be able to have completed in the next four hours. Thank you for sharing your talent.
Thank you for explaining all the necessary information such as why we need to prove the dough etc I think those sort of things make cooking more enjoyable. The muffins look as fantastic as your crumpets which I made the other day. They were superb. I’m looking forward to making the muffins. I’ve shared your recipes with a few friends via TH-cam.
I've been on an English Muffin kick recently and seeing how they are made and the simple set of ingredients makes me want to make them. Great explanation of all the steps.
Appreciated, cheers for stopping by. Let me know if you make them and what you think!
Thank you so much for this recipe, along with your easy to follow, no nonsense instructional video. I made a batch of 9 muffins, as you directed, a few days ago and they turned out just great. They tasted sensational too, better than anything you would find in the shops.
I just wish I could post you a photograph of how well they turned out as I was super impressed with my endeavours for a first attempt….
I would suggest anybody who sees this recipe to give it a try, as they turned out fantastic and tasted superb.
I am sooo pleased this worked well for you. It's a great little recipe and I love the muffins.You can tag me over on Instagram, I would love to see your endeavours - Instagram @culinary_exploration
Culinary Exploration
Hello…. I tried to Instagram the photos to you yesterday, but failed; I don’t have an account or really understand how it works😳…. I can email or Facebook, if that works for you…!!!
This might be the most beautiful thing I've ever seen
I did one thing different., I rolled each dough ball out to a 1/4 inch thick.👍🏻perfect.
Hi Philip can't find this recipe on your blog link, I can't believe I missed this video 4 yrs ago. I do enjoy your recipes and videos. Thank You
It sounds like Roy from Ted Lasso is narrating - minus the F-bombs! Love the channel
LOL - cheers Steve
Awesome recipe….your channel has changed my baking experience 🙏
Awesome!
English muffins are an everyday staple in New England! I myself just had one for supper! lol We also make crumpets! However most are exported! They are harder to come by!
Great recipe, I will never buy store bought again here in America. Love the crunch. Takes a little practice to make them perfect, but now I make them frequently and friends and family have now been introduced to your channel. Great stuff, sausages are next!!
Good for you! Then you can use Good Flour 🥰
watched 3 recipes. I think this is the best. won't need to look around for more.
Love your video, so helpful. Your method works better for me than rolling and cutting. Finishing in the oven is genius!
Really pleased the recipe was helpful! Thanks for letting everyone know how you got on :)
proper and authentic and traditional and real and genuine and actual and time-honored and another similar adjective English Muffins
I like this recipe, because it seems to be original, what, I searched for. Thank you
just made this for breakfast and it tastes so good! i'm yet to perfect the 'nooks and crannies' bit but it tastes superb :D
To the point, all the detail I needed and very little garbage. You just got a new subscriber!
Damn. Those look amazing. I just made your dough recipe right now and waiting for them to be ready to cook tomorrow. Thanks for your video! I also just subbed to your channel.
Nicely done.
Fun stuff: English muffins have a history that stretches back well into he medieval period, and most likely before that. Of course then they would have been made with wholemeal fours. Traditionally 'Cottagers without ovens would bake them on a griddle like you do here. However in the Victorian era and later they were oven baked. Often they would be baked on the floor of the oven and in Lancashire they were actually called "Oven Bottoms".
Milk in bread baking is better scalded. Just bought up to near boiling and allowed to cool. This prevents less pleasant flavours developing and it improves the milks dough conditioning effects. Pro bakers use dried milk which does not need to be scalded.
Yours look like a lovely bake 👍
Oven bottom muffins are a bit different though, they're fluffier and they are flipped in the oven to bake both sides.
@@colettebishop2173
You might be right. I don't know. They were wood fired ovens back then I believe.
Whatever, they are a nice treat. :)
@kevinu.k.7042 yes. I like them too
I salute you for giving us all this helpful tips. You’re so underrated!
This recipe is killer! I really don't like thin little dinky English muffins, and these didn't disappoint. They came out like monsters! (in a good way) I did add a little buttermilk to the milk mixture for some tang but otherwise kept the ingredients the same.
I like to cook my English muffins on the electric griddle. I put them on the griddle, then spritz them a little with my water spritzer, and invert a couple aluminum baking pans over them. They puff nicely and still get their golden bottoms. Then flip and cook a few more minutes, then I finish them off in my air fryer at 310F for 3 minutes.
Just finished cooking these, bloody nice. Thanks for recipe.
Nailed it! Been making EM's for a few months now, they always seem off, now I know why. Thanks a million! Made a subscriber out of me!
Thank you so much for the delicious recipe and your easy to follow instructions! Everyone loves them! They taste better than store bought and so easy to make! Thanks!!
English/Sth London expat following from deep rural Saskatchewan Canada.I agree with another subscriber,no background music or general cheeseyness,more like a straightforward cooking private lesson.Love it keep up the good work mate ;0)
Cheers mate, much appreciated. Bet you are loving Canada! Spent a good 10 years in S. London, but loving the sun too much in Greece to go back now :) Cheers for stopping by
I’ve done several of your recipes and all are great! Gonna try this one next!
Let me know how you get on bud
This was a breakthrough for me! No sugar, no fats, just a basic baguette dough made with milk instead of water. I'm making variations on this every week, and am LOVING the crunchy yet chewy mouth texture and lovely flavor. Thank you so much for sharing!! And in only 7 minutes, too!
BTW, I find I can make half a batch after 24 to 48 hours, and another batch the next day. Haven't tried keeping them in the fridge longer than 3 days -- just punch down every day!
Also, I make up an extra bag or two of ingredients when weighing out the first batch. Just add milk, and wait a day or two! VERY convenient.
Did I say thanks? Let me say it again: THANKS! As an ex-pat in Japan, I just can't buy English muffins without a three-hour drive.
Wonderful! I long to eat all the delicious English dishes, bit the more I miss is the fish and chips I used to buy on My way yo school, along Tottenham Court Road! OMG, I miss LONDON so much! From Venezuela thanks si mucho for this authentic receipe.
Love ir English
Cheers for the feedback! Appreciated :)
Excellent video! I'm excited to try this!
You've nailed it. Perfect taste. Great size at 100gr each. I have not yet achieved your perfect shape but darn close. How did you achieve such perfect uniform toasting? On a griddle? No way my toaster would achieve such uniformity. Thanks for the perfect recipe.
I love working with dough. I'll have to give this a try! ☺
Those look so yummy! I will have to try to make these! Thank you for sharing!
You just popped up in our feed. How did we not find you sooner? Great video, it was succinct, informative and fun 👍🏻. We plan to go back and catch-up ☺️☺️
Really appreciate your presentation and recipe.
This is a definite keeper. Thank you sir.❤
Gotta try this. I’ve made crumpets, which I love.
English muffins are a big deal in our house (Thomas English Muffins) a must have. Last week a bought two packages and it cost me almost $10 dollars. I’ve always wanted to try making them now with your recipe I definitely am going to give it a whirl. Thank you for the instructions and the recipe. 🙏🏼
Home made ones are awesome, I hope you enjoy them, let me know what you think :)
Thank you for sharing. I made them and they are awesome.
Wow, I wish I could bit into one, a good spread of butter and a slice of proper cheddar 😍
Gonna be adding these to my repertoire, they looked amazing.
New subscriber after I saw the headliner to make English muffins. I’ve never seen any recipe about using cold 🥛 milk, but I love how you rise your dough in the fridge. These are the easiest muffins I’ve ever seen. Can you use this recipe for biscuits? Dinner rolls? Cinnamon rolls?
I can get my dough to stick to non-stick parchment paper. Genius.
Hahahaha
Same thing here! LOL
thats why he coated it in flour first lol
nice job, mate. straightforward, excellent instructional video.
Wow! Best looking muffin ever! I make my own once in a while but they dont rise very much after letting sit for an hour.😏 this is the best way but it takes so long if one needs to put it in the fridge over night but, in saying this by the look of your perfect muffins I best do it this way. Lol Thanks for a great video.
Hey Kathy, you don’t need to proof then in the fridge overnight but it helps with handling and the overall taste of you do 👌
Man! Me and my friends have a nice tradition to gather around someone's appartment for a night of a "bread-man" when we cook one or two recepies, drink, joke, and eat. These bun next for some crazy tasty burgers. I love to proof for that extra taste when I bake baguettes so defo giving this a try. Great video.
Very well presented, lovely results.
Yummy!
Great receipt!
As usual, well explained!
Thank you for sharing!
Greetings from Singapore!
Edith
Perfect instructions. Good detail and very doable.
You need more views your videos are great. Glad I found you during Quarantine 2020
I'm working hard on the content and believe the views will follow. Wishing you the best for your quarantine period! Thanks for taking the time to watch and stay tuned!
Спасибо за рецепт! Маффины выглядят очень вкусно)
That was a fantastic video. Gonna have to try this one day.
This is a great video to help understand what to expect the dough to be like at each stage. Thank you.
Do you know the brand of your white plastic tool you have there?
Nice that there’s no waste dough! (Would have liked to see you split and toast them!)
Cheers Helen. Yep, shouldn’t have missed that. Perhaps I’ll shoot a follow up muffins video and include it
anyone else get shivers when he starts mixing the dry mixture?
The best yet. Thank you for your hard work!
Great video and love the close up shots! Definitely going to try this when I get a cast iron
The cast iron pan really helps with the bake for the muffins. A close second would be a heavy based non stick pan.
A basic electric griddle should be good, too, with its temperature control, but you can’t put it in the oven.
Recentky made this recipe and it's perfect. Thank you!
Awesome 👌
Thanks you for sharing.. i'll try it later
These are works of art. They are beautiful. Thank you so much
Thanks and cheers for your feedback! Stay tuned :)
Awesome recipe 👍 I will make it tomorrow, please let me know what flour all purpose flour or bread flour would be better for muffins?
Hey there. You'll need to handle the muffins after they have proofed so I'd suggest using a bread flour that has a protein content of 12% and upwards. Let me know how you get on :)
@@CulinaryExploration thanks. I Made it today for an Instagram group challenge, I used bread flour luckily. Muffins came out truly delicious and little chewy which I really loved. I chose your recipe over others as the recipe was asking for slow fermentation of dough and I found your recipe more authentic to give it a try. thanks again🙏
Another great recipe, first time turns out almost perfect, it did not rise as high, I press down too much when coating with cornmeal.
Needs a bit of a light touch! Pleased you enjoyed the recipe :)
I have tried several muffin recipes and was disappointed. I tried yours and they turned out great. My search is over. Ignore the critics and nitpickers. I’m going to use 2 parts bread and 1 part whole wheat in my next batch and adjust liquid by feel. Keep a thick crust😉💪🏻
You are a wonderful teacher! Great details 👍😊
Thank you! Cheers!
THIS is what I've been searching for! Been watching a lot of similar videos on making English muffins, but none of them QUITE came out the way I knew English muffins should be. The milk is all the difference, IMHO, as that's like a Tangzhou technique, which makes a huge difference in how the bread comes out, I've found. Cinnabon must use the Tangzhou technique to create their cinnamon rolls, I've found out. HUGE game changer.
Really hope this helps, do let me know how you get on!!!
@@CulinaryExploration Most definitely will! Just have to convert everything over to this side of the Pond's measurements. LOL! I'm too old at this stage of the game to change from Imperial to metric, even though I can convert.
@@rhondaalbrecht I get it, and Im sorry I use grams. Its not that I prefer one from the other, I just find it so much more accurate (to make tweaks) when Im working out these recipes. All I can say is that your time converting will be well worth it. Stay safe and keep me posted on how you get on :)
@@CulinaryExploration No problem! You're obviously a professional, sharing your skills, and I DO appreciate the time and effort you took to explain everything. I'm not a beginner, obviously, but consider myself an intermediate to advanced baker... with LOTS of room to learn!
@@rhondaalbrecht Me too! I don't think we are ever done with learning!
I have my dough in the overnight fridge as I write, hoping for the same outcome! Looks like a great recipe
Awesome, let me know how you get on!
@@CulinaryExploration These came out fantastic! So beautiful, This will be my one and only recipe for EM
@@jpeood32 That's what I like to hear! Really pleased for you, enjoy the English muffins and stay tuned :)
I've tried these a couple of time and found that ingredients wise all is good but process needs adjustment.
I use 7% fat milk and warm it slightly, add the dry yeast and give it a minute or two to activate. Only then I mix the wet and dry stuff. I've also added 50 grams of warm butter to the mix on last try and it added a notch of flavor. Now baking process is almost the same but I keep them in the oven for around 10 minutes.
All that being said, thank you for sharing the recipe with the crowd. Probably best muffin recipe on the youtube.
Got to make these. Thanks for the video.
So much beautiful 😍😍 tempting super duper delicious 😋🤤😋🤤 amazing 😻🤩
I tried this and it makes a real nice muffin. Next I want to try putting it straight into a Pullman pan and see if it makes a nice loaf of English muffin bread
That should work well, let me know how you get on and what you use it for!
@@CulinaryExploration I ended up using two bread pans. One on top of the other (poor man's Dutch oven method) It came out beautiful. If I could upload a picture in this comment I would. Let it rise for close to 3 hours before I baked it.
@@jonathankelly4477 Top stuff, nice improvisation. Pleased it worked out well :)