Easy Homemade English Muffins Without Special Tools

the terminology nooks and crannies it’snot a good one I’m not a fan but in thiscontext well I’m about it let’s startoff with some surprising newsfirst off English muffins are apparentlynot English they seem to be sort of likea variant of the crumpet which if youdon’t know what a crumpet is I don’thave an answer for you to be honestbecause I didn’t look that up for me letme do that[Music][Applause][Music]that could be where it came from but Idon’t know but for those of you who doknow English muffinz they may be verynear and dear to your heart like me solet’s do this to start off you’re gonnaneed to bloom your active dry yeaststart with 1/2 a cup plus 2 tablespoonsor 139 grams of water and 1/2 a cup plus2 tablespoons we’re 139 grams of wholemilk and heat those up to 95 to 100degrees Fahrenheit or 35 to 37 degreesCelsius now once it’s nice and warmyou’re gonna add one tablespoon or 9grams of active dry yeast give thatlittle mix to get them hydrated and letit sit for 10 minutes now this is aperfect time for you to get the rest ofyour ingredients together rememberefficiency the equals a good life now ina medium-sized Bowl I’ve got 4 cups or480 grams of bread flour and to that I’mgonna add 1 teaspoon or 6 grams of finesea salt and 1 tablespoon or 13 grams ofgranulated sugar give that a good whiskjust tell it’s incorporated look at thatwhisking technique you know I do thisall the time I’m trying to think of aname to call it so hit me up in thecomments with your ideas next you’regonna add your yeast mixture to yourflour mixture along with 2 tablespoonsor 28 grams of gently melted butter orcanola oil now if you use butter pleasemake sure that it’s melted but it’s notblazing hot otherwise it’s gonna killthe yeast you want it to be just warm tothe touch and just get into that bad boywith your hands and mix it togetheruntil it starts to come together andforms a shaggy dough then dump it out onyour counter and knead for anywherebetween 5 and 10 minutes or until itcomes together and is nice and smoothmeaning is very forgiving it doesn’thave to be perfect just pick the doughup fold it over itself and push it backinto itself and repeat that over andover that’s kneading for those of youwho don’t know then gently roll it intoa ball and place it into a lightlygreased medium-sized bowl cover with adamp towel not plastic wrap because wecare about the planet and let it rise atroom temperature for one hour now onceit’s doubled in size you’re gonna punchyour dough down don’t worry it deservesitlightly flour a work surface and dumpyour dough out lightly flour the top ofyour dough and using a rolling pin rollyour dough out until it’s about 1/2 ofan inch then using a three inch circularbiscuit cutter you’re gonnaas many rounds as you can in the doughnow this is probably gonna equalanywhere between nine and twelve roundsdepending on how efficient you are butand I know people are gonna be like wellwhat about the remainder of the doughyou can always just push the dough backtogether roll it back out and cut outeven more rounds so there you go you canthen transfer those rounds to a bakingsheet that has been generously dustedwith cornmeal or all-purpose flour ifyou want to go that route but thecornmeal is the traditional then coverthat with an inverted equally sizedbaking sheet or just a damp towel andlet them rise at room temperature for 30minutes to 1 hour or until they’re niceplump and puffed up now these are cookedon a griddle rather than baked you’regonna need to heat up a griddle or acast-iron skillet over medium heatlightly grease it and once it’s nice andheated up you’re gonna add as manyrounds as you can to the pan or griddlewithout overcrowding it make sure thatthere’s at least a half an inch of spacein between each of these and let themcook on medium heat for 5 to 7 minutesper side now if they end up browning toofast you may have to lower thetemperature so just kind of gauge yourtemp and see they should be perfectlybrowned by the five to seven minute markyou can place all your finished Englishmuffins on a wire rack to cool whileyou’re finishing off the rest of themand that’s it it really is that easy tomake your own homemade English muffinsso maybe you’re sitting over there withyour nooks and crannies but somethingfeels empty something’s missing it’sbeautiful[Music]alright guys and that is it so I kind ofwant to open up the conversation youguys a little bit more just telling youguys what’s going on in my own mind andwhere this channel is going directionwise don’t worry nothing’s changingdramatically but I’m just constantlythinking about how I want to do newerthings that I haven’t done here beforeand I’m gonna be filming things a littledifferently in some videos and I have alot of big fermentation projects in thepipeline I think you’re gonna like thema lot I’ll give you a hint actually no Iwon’t you gotta keep things on thedown-low sometimes you know I kind ofwant to open up the conversation youguys a little bit more if there’sanything you guys want to see me coverplease comment below and let me know DMme on Instagram tweet me on Twitter I’mkind of new to the whole Twitter thingto be honest with you but don’t forgetto follow me there too all the links arebelow in my description and also justanother thank you to you and everybodywho supports me seriously from thebottom of my heart I am so grateful andso so appreciative but anyway if youenjoyed this video or you learnedsomething leave a like subscribe and Iwill see you next week[Music]