I like your content, but I noticed the recipe on your website states "5g instant or 2g fresh." That's actually not how yeast works. You need more fresh yeah than instant yeast as it is not as concentrated. my guess is they meant 2 grams of active dry and 5 grams of fresh yeast as that makes more sense in terms of ratios and how much you might need in this recipe. Hope this helps someone! I'm a baker that specializes in croissants.
It's easy when he slices rather than fork splits an English muffin. (And I won't even get into the baking rings which make the looks completely 'off') Any other questions?
Oh I have been waiting for you to cook these. Thank you chef! And btw. Anyone notice how much Bruno loves to work with dough? He looks so happy and relaxed, unlike other top chefs who look p...ssed off that they have to cook and share their techniques with us mere mortals 🤣🤨😠😤
I don’t get the baking part. After reading the recipe it suggests to stack the baking trays and bake for 15 minutes, is this necessary or can they be baked individually? Love your recipes, the finished product always looks so perfect.
Stacking the baking trays forces the muffins to stay the height of the ring they are baked in, otherwise they would puff way up and be very misshapen. After baking they will freeze very well too.
The muffin man sold these muffins, english muffins. From door to door back in the old days before many people had ovens at home. muffin/muffen is little cakes in german.
I made them yesterday!! I had to add a tiny bit more flour but oh boy the flavour, the taste and texture is so good my family made me make them again today XD they were supposed to last 2 days but that did not happen hjajajasdjasjd im making double the amount, thanks for the recipe!!
This guy is scary... as all extremely talented people hold a small piece of psychosis inside them selves. This is actually what makes them so talented.
I have only ever seen them fried in a pan. Tried that twice and, well, it wasn't pretty. But I will definitely try it in the oven. I love English muffins.
Hey Bruno, another great recipe! Just to let you know it's more traditional here in the UK to open the muffins with a fork, adds a rougher texture for more flavour to seep into.
@@BrunoAlbouze No pre-opening required! Instead of a knife to slice the muffin in half its traditional to use a 'Fork-Splitting' menthod. Pricking holes around the side and then using our hands to pull it in half, it works really well i recommend giving it a try.
Willing to bet you're going to do Eggs Benedict. My fav saucy breakfast is a variation on Welsh Rarebit: English Muffin, a small bit of cheese sauce to fill the crags, thick slice of tomato, smother in cheese sauce, lay on top of that 3 grilled asparagus spears and two crisp strips of bacon. Yum, Yum!
major error at the very end ! never slice an english muffin with a knife, but rather poke all around the side with a fork , and open it by hand to keep it's fluffyness :)
@@BrunoAlbouze In the US the english muffins sold commercially have big nooks & crannies. I have not had a crumpet but have seen photos of them and they have a lot of holes. So in Paris these are english muffins?
The English muffins you refer to are the “original” variety that were made in England for hundreds of years. Bruno’s recipe is basically what you would expect to receive at the Ritz in London (I’m guessing Paris too); a more refined version that is cooked in a different way. I can’t help you on a recipe though - I’ve only ever made them like shown in the video.
These aren't muffins. They're just look alikes. Traditional muffins are cooked on a heated gridle and never in the oven. That's the whole idea of them - small breads you could cook at home without having a bread oven or sending off to the village oven.
j'ai cru que c'étaient des crumpets ou scones, mais non ! - donc ... à suivre, pour voir ce que Bruno va faire avec dans prochaine vidéo, mais ils semblent déjà intéressants comme ça (oupés en deux, confiture ou autre )
Quel bonheur de le regarder travailler, tout à l'air tellement facile. J'aimerais bien être aussi à l'aise. Il sait tout faire. Merci pour toutes ces belles recettes. 😘
Ima go out on a limb and say Eggs Benedict are coming. All jokes aside; I've learned a lot from you and I am always excited when I see your videos pop up in my feed
@@BrunoAlbouze oh okay! Thank you for the reply, Bruno! It looks absolutely stunning. Yesterday I was revisiting your galette des rois recipe. Will try it this weekend.
Hello, I am following you from Turkey .. I wish you to write the ingredients on the screen at the time of the presentation, or write them in the description box . Thank you very much
Oh t is soon tea time at Bruno Albouze s bistro! And a choice of tea sandwiches- don’t forget the cucumber sandwiches! And the clotted cream, and your home made marmalade. T is so nice to travel by eating foreign cuisine
@@Kikidevo1966 I agree that the poolish is 100% hydration but adding the extra 300g of flour knocks the hydration level way down. The poolish itself would make excellent english muffins with that ratio, but the addition of that much extra flour will create a tighter crumb bread that outwardly looks like an english muffin but will be missing the crevices. The best way to achieve the desired holes is to gently scoop out portions while the dough is risen, because it will then already contain the crevices. Punching the dough down will destroy them.
Jimmy Conway and @brunoapbouze. I’m sure Bruno explains it better. I believe the poolish is one method for creating depth of flavor as well as some natural leavening. I’m seeing Bruno carefully incorporate the fresh ingredients so as to avoid over-deflation. But his key words included “alive” ....that this leavening makes it expand organically and these crags would likely be very sexy! I think we will have another look at them in the next few days as well. I understand the question ~ I know someone else will answer more to your liking. The ratios look standard to me for adding to a preferment
Thanks for the video! Your recipe is always SPOT ON, EVEry time i make something based on your recipe, it always turns out great! GREAT JOB AND KEEP UP THE GREAT WORK.
Bruno, that was really such a simple recipe I'm ordering the rings now! lol.... As always a great moment of my week as I enjoy watching these... Thank you
I'm glad I'm not the only one who doesn't like that! And who in Gods name SLICES an English muffin? All the praise in the comments shows there's a LOT of brain dead ppl on YT.
NO! Never use a knife to open an English muffin. Instead use a fork inserted and twisted around the circumference so you can experience all of the ridges and valleys!
I love the idea of some 40yo divorced dad profile pic telling this seasoned chef how Thomas’ commercials wants him to split his muffin. Truly we live in a society.
I'm gonna be honest I didnt understand this recipe did he have to activate the yeast with warm water and how did he know if it wasn't too hot to kill the yeast
I kind of wish you had shown us the texture of the split English muffin: all those nooks and crannies.
I was waiting on that too
Same here.
yes! Maybe he didn't have it, I would've loved to flaunt that.
Agree, that's the most important part of a baking recipe.
I wonder if the nooks and crannies would be compressed due to the way these are baked...
I like your content, but I noticed the recipe on your website states "5g instant or 2g fresh." That's actually not how yeast works. You need more fresh yeah than instant yeast as it is not as concentrated. my guess is they meant 2 grams of active dry and 5 grams of fresh yeast as that makes more sense in terms of ratios and how much you might need in this recipe. Hope this helps someone! I'm a baker that specializes in croissants.
I looked on his website for the English muffin recipe. It wasn't there. I'm thinking it was removed. I'd like to have used the recipe.
I have wanted a good english muffin recipe for years. This is incredible, you have my thanks and praise
Did you make them?
You and Arnold Schwarzenegger should cook together. It would be a cinematic experience haha
How can someone dislike Chef Brunos videos?? Amazing techniques and execution as usual..! Love you.! Greetings from India.!
s'not possible.
It's easy when he slices rather than fork splits an English muffin. (And I won't even get into the baking rings which make the looks completely 'off') Any other questions?
Oh I have been waiting for you to cook these. Thank you chef!
And btw. Anyone notice how much Bruno loves to work with dough? He looks so happy and relaxed, unlike other top chefs who look p...ssed off that they have to cook and share their techniques with us mere mortals 🤣🤨😠😤
I mean it's great that you like Bruno, but which other terrible chefs are you watching?
I don’t get the baking part. After reading the recipe it suggests to stack the baking trays and bake for 15 minutes, is this necessary or can they be baked individually? Love your recipes, the finished product always looks so perfect.
Stacking the baking trays forces the muffins to stay the height of the ring they are baked in, otherwise they would puff way up and be very misshapen. After baking they will freeze very well too.
@@queenbrooksie thanks
The muffin man sold these muffins, english muffins. From door to door back in the old days before many people had ovens at home.
muffin/muffen is little cakes in german.
I usually add about 1/2 teaspoon of baking soda to help make those nooks and crannies in English muffins, other wise to me, its just bread dough
I made them yesterday!! I had to add a tiny bit more flour but oh boy the flavour, the taste and texture is so good my family made me make them again today XD they were supposed to last 2 days but that did not happen hjajajasdjasjd im making double the amount, thanks for the recipe!!
How did you get the recipe?
This guy is scary... as all extremely talented people hold a small piece of psychosis inside them selves. This is actually what makes them so talented.
I think he was in the military, maybe rubbed on him.
I have only ever seen them fried in a pan. Tried that twice and, well, it wasn't pretty. But I will definitely try it in the oven. I love English muffins.
Those look magnificent 😍😍 you bake the trays on top of each other? How do you know if the centre ones and the bottoms are fully cooked through ?
I bet English muffins are one of those things that taste 1000x better fresh than the one you buy in the bag
Thank you chef! I have several brunches and garden tea parties coming up for spring and summer and this looks excellent....I have to MASTER this👍
Best muffins I've ever made, it'll be my goto in the future and next batch will be Sourdough.
Wonderful! Would go so well with some Clotted Cream and homemade raspberry-lemon jam!
These are the most beautiful English muffins I have ever seen!
These are unusual english muffins
I only made them a couple of times but they're generally done on a griddle
i'd agree: such recipes are staples. you can use those in ANY imaginable way.
Eggs Benedict next huh? I look forward to it.
He has already a video about it:)
Hey Bruno, another great recipe! Just to let you know it's more traditional here in the UK to open the muffins with a fork, adds a rougher texture for more flavour to seep into.
Yes because most are already pre-opened 🤓
@@BrunoAlbouze No pre-opening required! Instead of a knife to slice the muffin in half its traditional to use a 'Fork-Splitting' menthod. Pricking holes around the side and then using our hands to pull it in half, it works really well i recommend giving it a try.
These were awesome. The best English muffins I have ever made. Can’t stop eating them!!
Willing to bet you're going to do Eggs Benedict.
My fav saucy breakfast is a variation on Welsh Rarebit:
English Muffin, a small bit of cheese sauce to fill the crags, thick slice of tomato, smother in cheese sauce, lay on top of that 3 grilled asparagus spears and two crisp strips of bacon. Yum, Yum!
Seriously the best English muffin recipe ever. I have made these I don’t know how many times now. My family’s new favorite. No more store bought.
In the video he said 1:1 ratio for poolish, but on the website it's 200g flour to 300g liquid. Is this correct?
Only Bruno could make those things that perfect. My goodness
Thank you for putting the recipe here instead of the website where I can never find anything.
His eyes rather scary than gordon yet his cook is finomenal
major error at the very end ! never slice an english muffin with a knife, but rather poke all around the side with a fork , and open it by hand to keep it's fluffyness :)
Well.. not really..That kinda of muffins requires slicing 🤓
wow, that whisk flip at the beginning was BOSS. The goat himself, Bruno Albouze, ladies and gentlemen.
@brunoalbouze what is the diameter of the muffin rings for the 45g dough?
I would love to be able to eat everything you make! Everything looks delicious! You're the Real Deal Bruno!!
I want to but not sure if I can afford it lol
Thank you chef. I want to use my savour dough starter in this recipe! can I do that? If so how much the ratio should be in this recipe thanks again
Thanks you! 😊
Must. See. Nooks. And. Crannies!
I've yet to find a recipe or video that shows a crumb with nooks & crannies. That's what makes it an english muffin.
Nancy W That’s crumpets not muffins 👨🍳
@@BrunoAlbouze In the US the english muffins sold commercially have big nooks & crannies. I have not had a crumpet but have seen photos of them and they have a lot of holes. So in Paris these are english muffins?
The English muffins you refer to are the “original” variety that were made in England for hundreds of years. Bruno’s recipe is basically what you would expect to receive at the Ritz in London (I’m guessing Paris too); a more refined version that is cooked in a different way. I can’t help you on a recipe though - I’ve only ever made them like shown in the video.
@@tamaracarter1836 Thank you for explaining this to me!
Superbes ! Encore une recette qui parait très simple mais qui nécessite tout de même un peu de technique et des tours de main 🙂
No footage of the nooks and crannies inside the muffins? I have to say I am not used to your videos disappointing me. I may never recover!
Thought they go in frying pan??
Been waiting for this. Thanks so much for the recipe!
These aren't muffins. They're just look alikes. Traditional muffins are cooked on a heated gridle and never in the oven. That's the whole idea of them - small breads you could cook at home without having a bread oven or sending off to the village oven.
Bruno! your upload was so timely. I was just craving for some English muffins a couple of days ago. Thank you.
spot on muffins used to make em fresh for a fish starter myself and always eat a couple after and before service there so damn good
Thank you Bruno for this recipe. I’ve learnt so much from your videos. God bless you and your family.
Where's the recipe? I checked your website and couldn't find it.
Как всегда отличный рецепт 😍👍🏼
j'ai cru que c'étaient des crumpets ou scones, mais non ! - donc ... à suivre, pour voir ce que Bruno va faire avec dans prochaine vidéo, mais ils semblent déjà intéressants comme ça (oupés en deux, confiture ou autre )
Beautiful muffins shape ever!!
Those English muffins look so good. Cheers, Bruno!
No matter how bad my day is going, watching Bruno make something puts a smile on my face.
Quel bonheur de le regarder travailler, tout à l'air tellement facile. J'aimerais bien être aussi à l'aise. Il sait tout faire. Merci pour toutes ces belles recettes. 😘
Ima go out on a limb and say Eggs Benedict are coming. All jokes aside; I've learned a lot from you and I am always excited when I see your videos pop up in my feed
Merci grâce à tes recettes on fait le tour du monde.!!
Haha - with one exception, this is exactly the recipe I've been using. I knew they were good, but I didn't know they were Albouze-good XD
I'm assuming it would also work perfectly with a regular sourdough starter, right? Just refreshed so that you have your levain.
Nope.
@@BrunoAlbouze oh okay! Thank you for the reply, Bruno! It looks absolutely stunning. Yesterday I was revisiting your galette des rois recipe. Will try it this weekend.
First time to hear about it! Why is it called muffins? And what does it taste?
It taste like bread but with more flavor and it s more fluffy then bread and it s springy
@@orlando0076 Good description. If a loaf of sourdough bread and a springy pancake had a baby it would be an English muffin.
Could you show us how to make good bagels? ☺️
It's probably easier to list the things you can't do, than the other way around. Bravo, Chef!
Your's website is not opening for full recipe
Hello, I am following you from Turkey .. I wish you to write the ingredients on the screen at the time of the presentation, or write them in the description box . Thank you very much
Hello Bruno im moroccan and i like all your meals👍👍👍 😍
Bruno, can you make a video of how to make lamb chops. Or chocolate sphere??
Why do you always poke a hole in the cling fill? When proofing?
Brunooo
Can you replace this muffin for humburger bun ???
Oh t is soon tea time at Bruno Albouze s bistro! And a choice of tea sandwiches- don’t forget the cucumber sandwiches! And the clotted cream, and your home made marmalade. T is so nice to travel by eating foreign cuisine
I was always told that the semolina should be on the underside.
Breakfast cakes? I've never heard of them either.
It would seem more difficult to get the crags and crevices with the added flour.. What hydration percentage are you using?
Jimmy Conway
@brunoalbouze ~ He just said it. His poolish is 1:1 ratio (therefore hydration). Naturally he includes the entire poolish into to dough.
@@Kikidevo1966 I agree that the poolish is 100% hydration but adding the extra 300g of flour knocks the hydration level way down. The poolish itself would make excellent english muffins with that ratio, but the addition of that much extra flour will create a tighter crumb bread that outwardly looks like an english muffin but will be missing the crevices. The best way to achieve the desired holes is to gently scoop out portions while the dough is risen, because it will then already contain the crevices. Punching the dough down will destroy them.
Jimmy Conway and @brunoapbouze. I’m sure Bruno explains it better. I believe the poolish is one method for creating depth of flavor as well as some natural leavening. I’m seeing Bruno carefully incorporate the fresh ingredients so as to avoid over-deflation. But his key words included “alive” ....that this leavening makes it expand organically and these crags would likely be very sexy! I think we will have another look at them in the next few days as well. I understand the question ~ I know someone else will answer more to your liking. The ratios look standard to me for adding to a preferment
The best channel ever !!!!!!!!!!!!!!!!
Nice, I have wondered how those are made.
Thanks for the video! Your recipe is always SPOT ON, EVEry time i make something based on your recipe, it always turns out great! GREAT JOB AND KEEP UP THE GREAT WORK.
How can I make a perfect donut? every time I try it always turns out too much like cake
Thank you chafe
they're so neat - that's some seriously french englishmuffins ha!
Your channel is the best man!! Love your recipes!! Keep it up!
My next life I want a husband like you 🥰
Délicieux belle texture bravo à vous et merci
Jesus ur food looks better then art 😍😍😍
Bruno, that was really such a simple recipe I'm ordering the rings now! lol....
As always a great moment of my week as I enjoy watching these... Thank you
WORTHLESS. These are not true english muffins using batter poured into rings and cooked on a griddle.
I'm glad I'm not the only one who doesn't like that! And who in Gods name SLICES an English muffin? All the praise in the comments shows there's a LOT of brain dead ppl on YT.
He gets better looking with age 😍
Are english muffins the same as scones? 🤔 If not, maybe you can show us how to make the perfect scones 🙌
Scones are different and come in many flavors and add-ins.
NO! Never use a knife to open an English muffin. Instead use a fork inserted and twisted around the circumference so you can experience all of the ridges and valleys!
You do not want to open that kinda muffin with a fork though..
🙄
I love the idea of some 40yo divorced dad profile pic telling this seasoned chef how Thomas’ commercials wants him to split his muffin. Truly we live in a society.
I'm gonna be honest I didnt understand this recipe did he have to activate the yeast with warm water and how did he know if it wasn't too hot to kill the yeast
Clotted cream and jam with those!
So suave even in cracking an egg.
Now that ia PERFECT.. Seriously PERFECT english muffins.. Whwrw is your store in NYC.. because egfa benny on his English muffins.. Is a omg moment
I have a hunch the next recipe is eggs benedict
Maybe, but he's done eggs benedict before. Yummy. ruclips.net/video/WM_oTv5EAhY/видео.html
watch this video at half speed and it suddenly becomes an acid trip
Just wondering why you poked the plastic cover?
Good question!.. Always allow oxygen to circulate when fermentation occurs
The perfect english muffin!
❤️👍🤤
Have you made on video for crumpets yet?
Yes indeed: ruclips.net/video/yrTuMWJEQSA/видео.html
I want mine with bacon and egg or just butter is fine and coffee.😋😋😋😋😘
You are excellent chef
Love you. Greetings from Dubai.
soooo nice. I love it!
Best ever muffins
That looks like a dream omg..😍😍!!
I always knew you were a real muffin Bruno that’s why you don’t want to make those sweet-Breads lol 😂
you have a copy of the recipe?