After having tried several other recipes for sourdough muffins, this takes the top award. The extra overnight times confirm that you simply can't take shortcuts on the road to deliciousness! Thank you Philip for sharing this and your other great recipies.
I have 0 baking skills whatsoever and I made these today. Turned out absolutely incredible! Thank you so much for the simple recipe. Trust me, if I can do it then absolutely anyone can.
In my search for an outstanding recipe for English muffins, I came across this video and my search was over. The long fermentation produces such fine flavor development. Excluding a biscuit cutter and shaping the dough into rolls individually produces an excellent shape. The fortunate family and friends I shared them with were enormously enthusiastic. Thank you for the video and for sharing your recipe.
ThanksFor sharing your Successful experience!🎉Congratulations🎉. I hope to try this recipe soon! As soon as I use it for two other mediocre tries which are in the freezer.😂
I recently stumbled across your channel and I have to say that I really do appreciate all of the content you created! I want to start working more with regular sourdough & whole wheat starters/recipes. I’m getting a lot of inspiration from your videos 👍🏼🙏🏼
I made 2 different sourdough English Muffins today. Both were great but definitely different. I only did one long proof with this one and the sourdough flavor really stuck out....in a good way. I will definitely be making these again. Oh and I didn’t bake them. Just cooked them slowly on the stove top with a lid on. Cooked all the way through and didn’t have to turn on my oven. Thank you for the recipe
I love how simple you make everything. Despite being a chef, I still get overwhelmed by really complex recipes but you seem to find a way to put it into layman's terms and it just feels easy! Cheers mate
These muffins taste fantastic. My wife loves them. They are very sticky, so I have reduced the water to 260ml still a bit sticky. will try 255ml next time. love the sourdough crumpets too!
Second try, muffin came out 1.75" high, more holely and more favour. 1st time did not leave in fridge. This time followed your schedule, ferment and proof leisurely. I also make sure the muffins were baked till hollow before finishing on stove. Another keeper, no more store bought English muffin. Thanks Becky
Honestly love all of your videos. Your editorial style is just right. Not to take away from the video itself but what’s the music you use in your speed up section when you’re rolling the balls? It’s mesmerizing.
Trying this recipe today! First time using my sourdough starter for anything other than sourdough discard pancakes haha! Hope they turn out as good as yours look and *sound* with that bite at the end. Great video!
@@CulinaryExploration They came out much less fluffy/airy as yours did - kind of hockey puck-ish. I'm wondering if I wasn't as delicate as I should have been with them and compressed them too much..I'll try again!
Absolutely great videos you got going on this channel. How don't you have more subscribers!?!??? Brilliant time for this all too with so many people working from home.
Thanks for your feedback! I’m pleased the content ticks your boxes. Right now I’m focusing on producing the best videos I can and improving at every opportunity. Focusing on my current loyal subscribers and will warmly welcome new subscribers. Thanks for watching and stay tuned 😃
Your recipes are great and easy. Thank you for bring us a little of English cuisine. I think there are no more subscribers cause the language. Latins live cooking but it’s difficult follow the recipes if you don’t know at least the basics. Greetings from Mexico!!🙏😁
Made these this morning - and the texture is excellent. Wish I had done the 2nd overnight in the fridge like you did - wanted a little bit more sour flavor. Also used bread flower, but probably not necessary - they did puff nicely though!
Confirmed. Tried this recipe last week - turned out great. I was a bit concerned that they might turn out sour because of 2-day fermentation, but my fears were in vain Thank you for the recipe!
Just finished reading all the comments, you are patient to answer the same questions so many times. 🥰 it really is appreciated even if tedious. Looks like people don’t listen or take notes very well no matter where in the world they’re from. 😉🥰 I think you should have put a picture of putting them in the fridge, covered in plastic. That would have reduced the questions by half. 😝 Written directions would be helpful too. Really love your videos and you have a new subscriber!👍😁🥰
Cheers Stacy. I think I could have been clearer to be fair. You must be patient to read all of the comments! I appreciate you subscribing and hope you enjoy the content :)
New subscriber here! Can’t wait to try these English Muffins! I did try two other Recipes and they were OK but not great. I think your recipe sounds more like what I’m looking for! Thank you!
Hi mate. I just made these muffins. They were sourdough project #2 for me. Worked out really well and the video was great to see the steps. They took way longer to bake than in your case tho. Do you have written recipes somewhere? That would be easier to use than gOing back and forth to the video. Thanks for the videos they are great. Your style of presenting is really good.
I like that this recipe doesn't use baking soda. Nothing against baking soda, but I like that you can say this is 100% naturally leavened sourdough muffins.
Hi from what I understand u let it sit for 30 to 60 mins then u knead it then u let it sit for 3to 5 hours then u put it in the fridge for over night. Next day u divided the dough into balls. Cover with a plastic bag. Then u let it sit for 4 to 5 hrs n u put it back in the fridge. Next day u take it out of the fridge n let it raise so these English muffins take 2 days to make
So these spend two nights in the fridge? Also, if the steps were written down, that would be helpful. Excited to try them. Love a very sour English muffin.
So, this ends up with 2 nights in the fridge? Lookes wonderful! I have made these Muffins before using other methods. They were good. Yours look extraordinarily wonderful!
Your videos have been so helpful to me! This is the second of your recipes I've used in less than a week. I am generally an excellent baker but sourdough is really vexing me. It has been profoundly helpful to see nice clear closeups of your hands to watch how you manipulate the dough. Unrelated to your technique, I love your edit where the muffins pop on the counter in time with the music. 10/10 video both for helpfulness and entertainment value. Thank you for sharing your knowledge with the world, bread friend!
I always have plenty of starter and these look so yummy... I was going to make some english muffins anyways. I am so glad I came across this recipe, they look so deliscious!! Thank you so much, I am going to try these out, getting the dough startet tonight! ♡♡♡
Have a laugh, I watched this video almost a dozen times. Wanting to make sure I wasn't misunderstanding the proof & shape process. I was worried about over proofing. Thank you! I will follow through! We will use as we long haul, my husband is a trucker & I am his cook 💖
Looks like a great recipe. I'll try these this week. I tried baking SD muffins using another recipe but they turned out dense. Looking for a recipe for really light airy but tangy muffins. These look like the ones!
These are awesome. Just make sure you let them rise enough and you are gentle getting them in the pan. They should be lovely and airy! Thanks for watching and let me know how you get on :)
@@CulinaryExploration I found them a bit too dense and not very fluffy maybe I didnt' need them enough or didnt proof them enough....they were tasty though!......I'll give them another go next week.
Thanks for this recipe! I don't have a big family so I was hoping I can precook these in the oven, freeze them and char it before eating? Would that work you think?
Made a batch using this recipe and they came out great. very flavorful. Just wanted to ask why milk is not used in this recipe when it is in some of your other videos of english muffins?
Hey there, cheers for the feedback. To be fair I haven't tried making these sourdough muffins with milk. I guess I like to keep my sourdough stuff pretty pure. Maybe I will give it a whirl
Cheers Patrick, really pleased you were happy with your muffins! There are some sweet recipes on the channel and more to come. Here s link to a playlist with some great sweet recipes :) ruclips.net/p/PLruq9597VHwEd7P3MyICPsUaQKxwoEFn6
Followed your recipe to the T-ish (ie my sourdough starter was organic wholemeal rye flour) and I didn’t second-night ferment the individual rolls (no space in my fridge 😅 and I didn’t finish them in the oven. I did use a lid to cover the rolls during the stovetop cooking)). My dough was significantly wetter than yours in your video. End result turns out beautiful - crusty, flavourful…yummy! Thanks for your recipe… Just a question: a number of other youtubers’ videos that I also watched all had them using some fat (butter for eg) in the mix…any difference to the taste or texture? Thank you!
Hello, luv the video! Same question- are you using bubbly fed starter or unwed discard? Looking forward to watching more of your videos! Much appreciated that you show us the techniques then jump ahead!!
These look lovely! Great video!! I'm new to sourdough and I'm really looking forward to making these. I'm in England. Looking at my flour it looks like "plain flour" is about 10% protein and "strong white bread flour" is about 13%. Based on what you said in your video, I think I should use strong white bread flour. Is that correct? I don't want to spend days making these only to find I used the wrong flour! 🙈 Thanks in advance!! 🧡⭐
Any great recipe. First try, love the chewy crust and holely texture, delicious with grape jelly. One problem, my dough is sticky not holding shape, spread out instead of rising high. Not sure which these cause it. 1) Starter - 1/2 fresh + 1/2 fed 2 days ago. 2). Water - added 1.5 tbsp extra b/c felt a little dry. 3) fermented 9 hrs at RT 19C + Proofing 6 hrs at RT 21C, did not refrigerate... Philip, do you ferment dough till double before putting in fridge overnight? What is your room temp? Thanks Becky
Hi Becky, what flour are you using? Flours absorb water differently so you may need to reduce the water a little. Feel free to message me IG if it's easier
Hi! I’ve tried this recipe a couple of times and am really enjoying the bread. Can you clarify the overnight rest in the refrigerator- do I do an overnight rest after I first form the dough ball (2:55) AND after I shape each muffin (4:45)? I’ve been doing only one or the other each time as I’ve been afraid to overproof the dough. Help!
Make Dough. 1st Night in Fridge, 2nd Cut & Shape, Prove in Room 4Hrs, put back into Fridge (another night.) Next day, get out of fridge, still covered, allow them to Prove to Room temp, get ready to Bake them ! OK 👌 🤗
Hey!!! I am hoping to make this recipe tomorrow. I was wondering what flour you actually used... was it strong flour, all purpose flour or which one? I would really appreciate if you told me which one to use, and the quantity
These were beautiful! Are they supposed to be chewy.. like hard to bite through the crust? Mine are lovely golden.. but hard to chew through. Am I doing something wrong to make them this way? Or is that the way they should be. Thank you!
Hey! Sourdough crumpets can be a bit chewy on the outside. Just make sure your not cooking them too quick. High heat can cause the top and bottom to become hard :)
Thanks for the recipe! I’m a novice when it comes to starters. Do you have the feed measurements? I think I’m doing it wrong to get 100% hydration. I did equal parts starter, water and flour, using a scale. My shaped muffins seem a bit flat and sticky. Any advice?
Hi, here's a link to my starter vid, there are some notes in the description for feeding: ruclips.net/video/pIfDRXd6NBs/видео.html If they are too sticky then reduce the water content a touch. If they are flat then either, they didn't rise properly, or they may have risen and deflated. Hope this helps :)
I ended up reducing the amount of starter and it worked out. Also, I reduced the original starter by half, so, 50 grams mother starter to 100 grams of water and 100 grams flour
100% hydration refers to an equal amount of water and flour when feeding your starter. The reason you dough may be sticky is that you are using a lower protein content flour. He uses a flour with 13.2% protein content - which would be called bread flour in the states or strong flour in the UK.
Hi there, pleased you enjoyed the recipe! That's actually an island unit with a lookalike wooden top. I am in the process of having a bespoke handmade end grain board made to replace the existing one. I will definitely do a little video of that process. Thanks for watching :)
So if I understand correctly, that was 4 different proofs? Once as a single dough and again as individual rounds at room temp as well as cold as a dough and again as individual rounds. Basically this was proved twice at room temp and twice cold so 4 proofs total? If the two cold proofs even count as rises. Cliff Notes: 20% starter | 3% salt | 60% hydration | yeasted autolyse | knead | BF | fridge rest for flavor | divide & shape | flour and flatten slightly | prove again | overnight fridge rest | low heat skillet | 356F for 10min | finish in skillet
Ok, gonna have to try this.... my last attempt failed (in part because I'm not sure what I'm doing, and in part because the large national publication that put out the recipe, had the dough around 120% hydration...)
Hi 👋🏼 I’m a sourdough beginner, I’m making this recipe for the first time. I’m not sure what you mean by ‘well covered’ when it goes into the fridge overnight - can you please clarify? Thanks 🙏 xx
Hi,did you put them back in the fridge again after the first night rise in the fridge and shaped,? I am a little confused. I have just brought out the dough from staying to slow proof in the fridge overnight ans was going to ball them into the nine pieces and left on the counter for a few hours to proof but when watching your video again you seem to say that they go back in the fridge again is this right or perhaps I have misunderstood, Thanking you for a quick answer asmy
HI there. I shaped the dough balls, left them out to proof at room temp for about 4 hours until they had risen well and then put them in the fridge, well covered, overnight.
Thanking you so very much for answering and explaining.Just subscribed yesterday to your videos.so happy to have found your channel. The pizza pan dough in one of your videos can this be used for every kind of pizza baked in a home oven? Or is the dough more like a foccacia dough. When you can would you do a video on a napolitan pizza.Thanking you. Happy Easter Blessings .Patricia
@@CulinaryExploration So to be sure (because I also was a bit confused after watching), total time is 2 nights in the fridge, correct? Once after mixing & kneading the dough, then second time after you described in this reply (after shaping the dough balls + room temp proof)? Thanks! :)
I'm a little confused around the 5 minutes mark. You shaped them, proved them on the counter, then transferred them to the fridge over night and then let me know them warm on the counter in the morning. Yet they were still quite flat and firm when you handled them. Did you knock them down at some point? 4 hours on the counter, 8 in the fridge and perhaps another on the counter again seems to me you'd have a soft pillowy mess that collapses. What am I missing?
Hey Billy, yep, one overnight bulk proof, shape and then a room temp proof followed by a night in the fridge. I let them come up to room temp before baking. Keep me posted on IG
Do you think the additonal night proofing in the fridge after the final shaping is required? I would have thought the flavours would have already developed nicely since you've used a starter...
You don't need to, you could proof at room temp and bake, it's really up to you. I'd be careful the dough isn't too warm when you come to cook these, otherwise the dough will be tricky to handle :)
@@CulinaryExploration Nice one.. I was thinking to shape then just place in the fridge for 8-10 hours ( impatient ) .. Maybe I'll bake 1/2, then the remainder the next day to see if there's a big difference. Will be placing the dough into the fridge for the initial ferment overnight in a few hours ;) luv ya work
@@CulinaryExploration ended up being patient ahhaha muffins turned out great, despite missing the additional proofing period after the final shape.. was slightly concerned prior to baking as they were a little flat, however they had some great spring...
Hey there, in this case the hydration is the amount of water in comparison to the amount of flour, e.g 100g of flour and 50g of water would be 50% hydration. The protein content of the flour is normally detailed in the table that lists the nutritional information on the bag. Hope this helps, stay tuned :)
A 100% hydration starter is when you add equal amounts of water and flour when you feed your starter. A flour with 13.2% would also be called strong flour or bread flour, depending on where you live.
You can use cornmeal instead of semolina. The grittiness/coarseness of the semolina or cornmeal provides some space between the pan and the muffins. If you coat them in flour and leave them overnight in the fridge, the flour may absorb into the dough and cause them to stick - ruining your lovely overnight rise.
How come you put it in the fridge uncovered vs covered? I keep running into issues where the dough dries out in the fridge and cracks if I leave it uncovered.
If you have issues with your dough drying out then cover it, work out the method that works best for you. In most of my recipes, I cover the dough. Lately, in my sourdough videos, I have left the dough uncovered for the cold ferment. I find the dough releases easier from the basket. It does develop a light skin but I still achieve good spring. Test to see what works best for you - hope this helps :)
@@CulinaryExploration Got it! Unfortunately mine even cracked last time in a bag ☹️. However I made these English muffins this morning and they are officially my wife's favorite thing that I make! I only did one overnight fridge proof but they turned out great!
I have made over. Million English muffins by hand. They never go in an oven. Always cooked on a griddle. Sour dough is fine however tastes bad with jams. Yeast tastes better with jams.
Am I right that this recipe requires 2 nights of proofing in the fridge 1 night and 1 night at room temp in a bag?(after making the balls and dipping in semolina). That seems like it would be over proofed after that long(maybe the first night in the fridge retards the fermentation enough so the dough still has strength to rise well?)
EDIT....I bagged on the second overnight proof. I did 1 night and then weighed, cut, shaped, and dipped in cornmeal with a 2 hour rise after the shaping, etc. I browned in cast iron and did 10 minutes at 350 degrees. Muffins are 3" thick with good tangy flavor.
![GUILTY GEAR -STRIVE- Season Pass 4 Playable Character #1 [Queen Dizzy] Trailer](http://i.ytimg.com/vi/nXDsAgYXXv4/mqdefault.jpg)
After having tried several other recipes for sourdough muffins, this takes the top award. The extra overnight times confirm that you simply can't take shortcuts on the road to deliciousness! Thank you Philip for sharing this and your other great recipies.
I have 0 baking skills whatsoever and I made these today. Turned out absolutely incredible! Thank you so much for the simple recipe. Trust me, if I can do it then absolutely anyone can.
In my search for an outstanding recipe for English muffins, I came across this video and my search was over. The long fermentation produces such fine flavor development. Excluding a biscuit cutter and shaping the dough into rolls individually produces an excellent shape. The fortunate family and friends I shared them with were enormously enthusiastic. Thank you for the video and for sharing your recipe.
ThanksFor sharing your Successful experience!🎉Congratulations🎉. I hope to try this recipe soon! As soon as I use it for two other mediocre tries which are in the freezer.😂
ditto!!
I recently stumbled across your channel and I have to say that I really do appreciate all of the content you created! I want to start working more with regular sourdough & whole wheat starters/recipes. I’m getting a lot of inspiration from your videos 👍🏼🙏🏼
I made 2 different sourdough English Muffins today. Both were great but definitely different. I only did one long proof with this one and the sourdough flavor really stuck out....in a good way. I will definitely be making these again. Oh and I didn’t bake them. Just cooked them slowly on the stove top with a lid on. Cooked all the way through and didn’t have to turn on my oven. Thank you for the recipe
Great info! Thanks for sharing your tweaks! It’s helpful to me. I use a large electric skillet and I might start them in there with lid on.
OMGoodness! These are incredible!! Just finished my first try. Doesn’t take a lot of work, it’s just spread over 3 days. 🤗🥰🥰
Awesome :)
I love how simple you make everything. Despite being a chef, I still get overwhelmed by really complex recipes but you seem to find a way to put it into layman's terms and it just feels easy! Cheers mate
Cheers for the feedback, really appreciated and I am pleased the vids help out. Let me know how you get on if you try any recipes :)
@@CulinaryExploration In the process of making your sourdough recipe now! On the final prove
If share the final bread in Instagram will you tag me so I can see it? @culinary_exploration
Made them twice. They first time my starter was too wet. The second time they were perfect. So easy. Thank you so much.
These muffins taste fantastic. My wife loves them. They are very sticky, so I have reduced the water to 260ml still a bit sticky. will try 255ml next time. love the sourdough crumpets too!
Awesome, really pleased you and your wife enjoy them! The sourdough crumpets are a favourite of ours too
Second try, muffin came out 1.75" high, more holely and more favour. 1st time did not leave in fridge. This time followed your schedule, ferment and proof leisurely. I also make sure the muffins were baked till hollow before finishing on stove. Another keeper, no more store bought English muffin. Thanks Becky
That's awesome, they are great little muffins and so much better than the store bought. Definitely Worth the effort. Pleased you enjoyed the recipe :)
Honestly love all of your videos. Your editorial style is just right. Not to take away from the video itself but what’s the music you use in your speed up section when you’re rolling the balls? It’s mesmerizing.
Trying this recipe today! First time using my sourdough starter for anything other than sourdough discard pancakes haha! Hope they turn out as good as yours look and *sound* with that bite at the end. Great video!
Hope you enjoy :)
@@CulinaryExploration They came out much less fluffy/airy as yours did - kind of hockey puck-ish. I'm wondering if I wasn't as delicate as I should have been with them and compressed them too much..I'll try again!
Hate that Crunch!😊
Absolutely great videos you got going on this channel. How don't you have more subscribers!?!??? Brilliant time for this all too with so many people working from home.
Thanks for your feedback! I’m pleased the content ticks your boxes. Right now I’m focusing on producing the best videos I can and improving at every opportunity. Focusing on my current loyal subscribers and will warmly welcome new subscribers.
Thanks for watching and stay tuned 😃
Your recipes are great and easy. Thank you for bring us a little of English cuisine. I think there are no more subscribers cause the language. Latins live cooking but it’s difficult follow the recipes if you don’t know at least the basics. Greetings from Mexico!!🙏😁
Made these this morning - and the texture is excellent. Wish I had done the 2nd overnight in the fridge like you did - wanted a little bit more sour flavor. Also used bread flower, but probably not necessary - they did puff nicely though!
Confirmed. Tried this recipe last week - turned out great. I was a bit concerned that they might turn out sour because of 2-day fermentation, but my fears were in vain Thank you for the recipe!
Fantastic, pleased you enjoyed the video and the recipe, thank you for giving your feedback too :)
vain
Just finished reading all the comments, you are patient to answer the same questions so many times. 🥰 it really is appreciated even if tedious. Looks like people don’t listen or take notes very well no matter where in the world they’re from. 😉🥰 I think you should have put a picture of putting them in the fridge, covered in plastic. That would have reduced the questions by half. 😝 Written directions would be helpful too. Really love your videos and you have a new subscriber!👍😁🥰
Cheers Stacy. I think I could have been clearer to be fair. You must be patient to read all of the comments! I appreciate you subscribing and hope you enjoy the content :)
New subscriber here! Can’t wait to try these English Muffins! I did try two other Recipes and they were OK but not great. I think your recipe sounds more like what I’m looking for! Thank you!
I made these muffins and everyone liked them. Thank you for the recipe!
Great news, thank you for letting me know :)
is there a printable version of this recipe? it‘s a struggle going back and forth with the video and the dough...
I think I would fry them in the skillet with clarified butter. But I really like your process. I can’t wait to try this.
Hi mate. I just made these muffins. They were sourdough project #2 for me. Worked out really well and the video was great to see the steps. They took way longer to bake than in your case tho. Do you have written recipes somewhere? That would be easier to use than gOing back and forth to the video. Thanks for the videos they are great. Your style of presenting is really good.
Same thoughts about a written recipe. Luv the video, wish I’d found you sooner! Going to start a batch today!
@@StitchAround The recipe is under the video. Open the more tab. It will take you to his recipe blog.
Saving this to try out later when my sourdough starter is ready.
Doing the same myself.
I like that this recipe doesn't use baking soda. Nothing against baking soda, but I like that you can say this is 100% naturally leavened sourdough muffins.
Hi from what I understand u let it sit for 30 to 60 mins then u knead it then u let it sit for 3to 5 hours then u put it in the fridge for over night. Next day u divided the dough into balls. Cover with a plastic bag. Then u let it sit for 4 to 5 hrs n u put it back in the fridge. Next day u take it out of the fridge n let it raise so these English muffins take 2 days to make
So these spend two nights in the fridge? Also, if the steps were written down, that would be helpful. Excited to try them. Love a very sour English muffin.
So, this ends up with 2 nights in the fridge? Lookes wonderful! I have made these Muffins before using other methods. They were good. Yours look extraordinarily wonderful!
That's what I want to know too! I guess I'll just try! Doesn't look like they over proofed.
Your videos have been so helpful to me! This is the second of your recipes I've used in less than a week. I am generally an excellent baker but sourdough is really vexing me. It has been profoundly helpful to see nice clear closeups of your hands to watch how you manipulate the dough. Unrelated to your technique, I love your edit where the muffins pop on the counter in time with the music. 10/10 video both for helpfulness and entertainment value. Thank you for sharing your knowledge with the world, bread friend!
Thanks so much! I am pleased you have found the videos useful. Stay tuned :)
Impressed with your video, its delivery and the content. You’ve a new sub. Thanks!
Thanks for the feedback, much appreciated! :)
Dang, you are the hero we need right now.
Really appreciated, thank you!
I always have plenty of starter and these look so yummy... I was going to make some english muffins anyways. I am so glad I came across this recipe, they look so deliscious!! Thank you so much, I am going to try these out, getting the dough startet tonight!
♡♡♡
Awesome! Let me know how you get on :)
Wow ! Great videos mate, i was surprised when i looked at your subscriber number, you really deserve more success :) keep it up
Glad you enjoyed the video and thanks for the feedback :)
Have a laugh, I watched this video almost a dozen times. Wanting to make sure I wasn't misunderstanding the proof & shape process. I was worried about over proofing. Thank you! I will follow through! We will use as we long haul, my husband is a trucker & I am his cook 💖
Looks like a great recipe. I'll try these this week. I tried baking SD muffins using another recipe but they turned out dense. Looking for a recipe for really light airy but tangy muffins. These look like the ones!
These are awesome. Just make sure you let them rise enough and you are gentle getting them in the pan. They should be lovely and airy! Thanks for watching and let me know how you get on :)
Curious as to which resume you used that was dense?
Just made these. Excellent delicious “little” recipe…Can’t post pic but finger licking good!
Cheers Shimon, pleased you enjoyed the recipe! :)
Thank you so much, all the other recipe's were too long winded. Going to do these tomorrow.
Let me know how you get on Irene
I'm trying this today as I tried sourdough crumpets and wasn't impressed. So wish me luck!!
What did you think to these?
@@CulinaryExploration I found them a bit too dense and not very fluffy maybe I didnt' need them enough or didnt proof them enough....they were tasty though!......I'll give them another go next week.
Awesome, let me know how you go!
Thanks for this recipe! I don't have a big family so I was hoping I can precook these in the oven, freeze them and char it before eating? Would that work you think?
Great video! I liek English Muffins, & am excited to try baking a batch of these!
Made a batch using this recipe and they came out great. very flavorful. Just wanted to ask why milk is not used in this recipe when it is in some of your other videos of english muffins?
Hey there, cheers for the feedback. To be fair I haven't tried making these sourdough muffins with milk. I guess I like to keep my sourdough stuff pretty pure. Maybe I will give it a whirl
@@CulinaryExploration Thanks for the reply and thanks again for the great recipe!
I made these today and they came out superb, thank you for your no nonsense videos. Will you be doing sweet recipes at all?
Cheers Patrick, really pleased you were happy with your muffins! There are some sweet recipes on the channel and more to come. Here s link to a playlist with some great sweet recipes :) ruclips.net/p/PLruq9597VHwEd7P3MyICPsUaQKxwoEFn6
Followed your recipe to the T-ish (ie my sourdough starter was organic wholemeal rye flour) and I didn’t second-night ferment the individual rolls (no space in my fridge 😅 and I didn’t finish them in the oven. I did use a lid to cover the rolls during the stovetop cooking)). My dough was significantly wetter than yours in your video. End result turns out beautiful - crusty, flavourful…yummy! Thanks for your recipe…
Just a question: a number of other youtubers’ videos that I also watched all had them using some fat (butter for eg) in the mix…any difference to the taste or texture? Thank you!
Awesome! There’s no reason why you can’t add butter or another type of fat. Why not try it and see what you think… and keep up posted 😀
@@CulinaryExploration Thanks! Will try adding butter for my next round and will provide an update…🙏
Dough is ready to be shaped. Thanking you .
Great!
Hello! At what stage do you add the sourdough? Should it be activated, at its highest peak after feeding? Or is it unfed discard sourdough?
Hello, luv the video! Same question- are you using bubbly fed starter or unwed discard? Looking forward to watching more of your videos! Much appreciated that you show us the techniques then jump ahead!!
Look too delicious and I must give it a try. Eng muffin is my favorite.
These look lovely! Great video!! I'm new to sourdough and I'm really looking forward to making these. I'm in England. Looking at my flour it looks like "plain flour" is about 10% protein and "strong white bread flour" is about 13%. Based on what you said in your video, I think I should use strong white bread flour. Is that correct? I don't want to spend days making these only to find I used the wrong flour! 🙈 Thanks in advance!! 🧡⭐
Any great recipe. First try, love the chewy crust and holely texture, delicious with grape jelly. One problem, my dough is sticky not holding shape, spread out instead of rising high. Not sure which these cause it. 1) Starter - 1/2 fresh + 1/2 fed 2 days ago. 2). Water - added 1.5 tbsp extra b/c felt a little dry. 3) fermented 9 hrs at RT 19C + Proofing 6 hrs at RT 21C, did not refrigerate... Philip, do you ferment dough till double before putting in fridge overnight? What is your room temp? Thanks Becky
Hi Becky, what flour are you using? Flours absorb water differently so you may need to reduce the water a little. Feel free to message me IG if it's easier
@@CulinaryExploration I used Canadian Rogers AP flour 13.3% protein
Why are you using water instead of milk? Greetings from México! ☺️
Hi! I’ve tried this recipe a couple of times and am really enjoying the bread. Can you clarify the overnight rest in the refrigerator- do I do an overnight rest after I first form the dough ball (2:55) AND after I shape each muffin (4:45)? I’ve been doing only one or the other each time as I’ve been afraid to overproof the dough. Help!
Make Dough. 1st Night in Fridge, 2nd Cut & Shape, Prove in Room 4Hrs, put back into Fridge (another night.)
Next day, get out of fridge, still covered, allow them to Prove to Room temp, get ready to Bake them ! OK 👌
🤗
Those look amazing! I have to try it.
Those are gorgeous!!
Wow this recipe takes 2 overnights 😮
Might try it one day but that’s a long wait time for English muffins
What are the dimensions to your end grain cutting board?
Thx for great video 👍🏼
Hey!!! I am hoping to make this recipe tomorrow. I was wondering what flour you actually used... was it strong flour, all purpose flour or which one? I would really appreciate if you told me which one to use, and the quantity
Short and sharp, love...!
definitely giving these a try, I have refreshed a dried sourdough dry cake I had in the fridge. now with covid-19 we can eat well at least. thanks
Perfect, let me know how it goes, thanks for watching :)
These were beautiful! Are they supposed to be chewy.. like hard to bite through the crust? Mine are lovely golden.. but hard to chew through. Am I doing something wrong to make them this way? Or is that the way they should be. Thank you!
Hey! Sourdough crumpets can be a bit chewy on the outside. Just make sure your not cooking them too quick. High heat can cause the top and bottom to become hard :)
Culinary Exploration are these crumpets or English muffins?
One word: AMAZING 👏
Cheers for stopping by, glad you enjoyed the vid :)
Nice video. I'll give it a try!
Thanks for the recipe! I’m a novice when it comes to starters. Do you have the feed measurements? I think I’m doing it wrong to get 100% hydration. I did equal parts starter, water and flour, using a scale. My shaped muffins seem a bit flat and sticky. Any advice?
Hi, here's a link to my starter vid, there are some notes in the description for feeding: ruclips.net/video/pIfDRXd6NBs/видео.html
If they are too sticky then reduce the water content a touch. If they are flat then either, they didn't rise properly, or they may have risen and deflated. Hope this helps :)
I'm in the same boat. Might have deflated it while working with the dough since mine ended up stickier than I had wanted
I ended up reducing the amount of starter and it worked out. Also, I reduced the original starter by half, so, 50 grams mother starter to 100 grams of water and 100 grams flour
100% hydration refers to an equal amount of water and flour when feeding your starter. The reason you dough may be sticky is that you are using a lower protein content flour. He uses a flour with 13.2% protein content - which would be called bread flour in the states or strong flour in the UK.
That semolina dip music tho
I would have loved a side by side closeup of your crumb vs store bought yeast versions just to compare
Loving your videos, tried your sourdough recipe and worked great first time. Where abouts is your wooden board from? It's a great size.
Hi there, pleased you enjoyed the recipe! That's actually an island unit with a lookalike wooden top. I am in the process of having a bespoke handmade end grain board made to replace the existing one. I will definitely do a little video of that process. Thanks for watching :)
Culinary Exploration Do a video of you replacing the old for the custom!!!
So if I understand correctly, that was 4 different proofs? Once as a single dough and again as individual rounds at room temp as well as cold as a dough and again as individual rounds. Basically this was proved twice at room temp and twice cold so 4 proofs total? If the two cold proofs even count as rises.
Cliff Notes:
20% starter | 3% salt | 60% hydration | yeasted autolyse | knead | BF | fridge rest for flavor | divide & shape | flour and flatten slightly | prove again | overnight fridge rest | low heat skillet | 356F for 10min | finish in skillet
Brilliant video!
Big thanks as always :)
How can I determine the bakers percentages for these? I would love to add them to my spreadsheet with all my other breads!
The muffins turned out lovely.Thank you.Lovely recipe.
Pleased you enjoyed them and thanks for the feedback!
Ok, gonna have to try this.... my last attempt failed (in part because I'm not sure what I'm doing, and in part because the large national publication that put out the recipe, had the dough around 120% hydration...)
That tickled me, thanks for watching and for your comment! Yep, I'd say 120% hydration may be a little on the high side ;)
Let me know how you get on!
Mine never stopped being sticky, I even added more flour. Now it's resting over night in the fridge.
Why didn’t I find this video before. I have been looking for a way to make sourdough muffins. Thanks. Different kitchen?
This is an old one Mandii, filmed in our previous apartment. The recipe is great but I'll probably update the video soon. Let me know how you get on.
Hi 👋🏼 I’m a sourdough beginner, I’m making this recipe for the first time. I’m not sure what you mean by ‘well covered’ when it goes into the fridge overnight - can you please clarify? Thanks 🙏 xx
You want you keep them covered in the fridge to prevent them from drying out and/or absorb fridge odors. A large clear plastic bag works well.
Hey wondering is there a way I can do this if I want to bake them the next day instead of 3 days
Will pasta flour work? The regular flour is fortified which i dont want
Hi,did you put them back in the fridge again after the first night rise in the fridge and shaped,? I am a little confused. I have just brought out the dough from staying to slow proof in the fridge overnight ans was going to ball them into the nine pieces and left on the counter for a few hours to proof but when watching your video again you seem to say that they go back in the fridge again is this right or perhaps I have misunderstood, Thanking you for a quick answer asmy
HI there. I shaped the dough balls, left them out to proof at room temp for about 4 hours until they had risen well and then put them in the fridge, well covered, overnight.
Thanking you so very much for answering and explaining.Just subscribed yesterday to your videos.so happy to have found your channel. The pizza pan dough in one of your videos can this be used for every kind of pizza baked in a home oven? Or is the dough more like a foccacia dough. When you can would you do a video on a napolitan pizza.Thanking you. Happy Easter Blessings .Patricia
Thanks! I use the same dough to make a Neapolitan pizza. I will definitely do a video on that in the future :)
XXX for that.Thanking you.Happy baking.Patricia
@@CulinaryExploration So to be sure (because I also was a bit confused after watching), total time is 2 nights in the fridge, correct? Once after mixing & kneading the dough, then second time after you described in this reply (after shaping the dough balls + room temp proof)? Thanks! :)
So, there's two overnight fridge proofs?
That's what I want know.
He has a recipe online, you can see it under the video. It does seem to have 2 rises in the refrigerator over 2 days.
I'm a little confused around the 5 minutes mark. You shaped them, proved them on the counter, then transferred them to the fridge over night and then let me know them warm on the counter in the morning. Yet they were still quite flat and firm when you handled them. Did you knock them down at some point? 4 hours on the counter, 8 in the fridge and perhaps another on the counter again seems to me you'd have a soft pillowy mess that collapses. What am I missing?
Just to double confirm about the proofing process. So u had overnight bulk proofing and then another overnight proofing after shaping the dough right?
Hey Billy, yep, one overnight bulk proof, shape and then a room temp proof followed by a night in the fridge. I let them come up to room temp before baking. Keep me posted on IG
What’s the the flour he’s dipping them in 😬 it looks like corn flour but 🤷♀️ they look awesome though ❤️
تسلم الايادي 🎉🎉🎉🎉🎉❤❤❤
Great video thank you
My home is 30 c or up can i use finger poke test
Looks like Filipino pandesal on the outside.😊
Cheers for watching! I haven't seen pandesal, I'll have a look!
Curious sir ... what size end grain cutting board is that?
Do you think the additonal night proofing in the fridge after the final shaping is required? I would have thought the flavours would have already developed nicely since you've used a starter...
You don't need to, you could proof at room temp and bake, it's really up to you. I'd be careful the dough isn't too warm when you come to cook these, otherwise the dough will be tricky to handle :)
@@CulinaryExploration Nice one.. I was thinking to shape then just place in the fridge for 8-10 hours ( impatient ) .. Maybe I'll bake 1/2, then the remainder the next day to see if there's a big difference. Will be placing the dough into the fridge for the initial ferment overnight in a few hours ;) luv ya work
@@balkans01 Let me know what your findings are! Cheers, Philip
@@CulinaryExploration ended up being patient ahhaha muffins turned out great, despite missing the additional proofing period after the final shape.. was slightly concerned prior to baking as they were a little flat, however they had some great spring...
@@balkans01 Top stuff, pleased they worked out well and cheers for letting me know!
I'm not familiar with the stove rating of #3. Is that a high or low setting? I have an electric stove.
I figured out from watching other videos it's a low setting. 🙂
Can i use finger poke test
Can I replace water with milk?
What do you mean by hydration? And how do you know protein content?
Hey there, in this case the hydration is the amount of water in comparison to the amount of flour, e.g 100g of flour and 50g of water would be 50% hydration. The protein content of the flour is normally detailed in the table that lists the nutritional information on the bag. Hope this helps, stay tuned :)
A 100% hydration starter is when you add equal amounts of water and flour when you feed your starter. A flour with 13.2% would also be called strong flour or bread flour, depending on where you live.
What is the semolina powder for?
is the semolina flour necessary? can I just use regular flour?
Hey, you can use ordinary flour. The semolina is traditional and has a better texture. Hope this helps :)
You can use cornmeal instead of semolina. The grittiness/coarseness of the semolina or cornmeal provides some space between the pan and the muffins. If you coat them in flour and leave them overnight in the fridge, the flour may absorb into the dough and cause them to stick - ruining your lovely overnight rise.
I trust this guy's recipe. He is English so he should know.
How come you put it in the fridge uncovered vs covered? I keep running into issues where the dough dries out in the fridge and cracks if I leave it uncovered.
If you have issues with your dough drying out then cover it, work out the method that works best for you. In most of my recipes, I cover the dough. Lately, in my sourdough videos, I have left the dough uncovered for the cold ferment. I find the dough releases easier from the basket. It does develop a light skin but I still achieve good spring. Test to see what works best for you - hope this helps :)
@@CulinaryExploration Got it! Unfortunately mine even cracked last time in a bag ☹️. However I made these English muffins this morning and they are officially my wife's favorite thing that I make! I only did one overnight fridge proof but they turned out great!
Wondering why my muffins keep spreading out. Any ideas?
I was surprised you didn’t use any starter. Only yeast. Why’s that?
I see the problem, My video started a little too late. 😢
My dough was sticky. I followed the recipe exactly. What can I do next time
Do a 1:2:2 ratio.
I liked your trivet :)
Cheers!
You didn’t add any salt? But listed it in the ingredients?
He mentions that it’s already mixed into the water at the very beginning.
Cant find semolina in the store, is there a substitute?
corn meal
Get pizza dough from Ooni. I use Semola ( dusting flour) for the outer coating. You can also use corn meal.
I am unable to get 13.2 AP flour - Most of them I see are 11% or thereabouts. Any ideas??
AP
It doesn't need to be 13.2%, you could use a strong bread flour, anything that's around 12% or above would work well.
@@CulinaryExploration Thank you
@@anillpillai You're welcome, if you give them. go, let me know how you get on :)
Wow! It’s a 3 days proces.
I have made over. Million English muffins by hand. They never go in an oven. Always cooked on a griddle. Sour dough is fine however tastes bad with jams. Yeast tastes better with jams.
Am I right that this recipe requires 2 nights of proofing in the fridge 1 night and 1 night at room temp in a bag?(after making the balls and dipping in semolina). That seems like it would be over proofed after that long(maybe the first night in the fridge retards the fermentation enough so the dough still has strength to rise well?)
EDIT....I bagged on the second overnight proof. I did 1 night and then weighed, cut, shaped, and dipped in cornmeal with a 2 hour rise after the shaping, etc. I browned in cast iron and did 10 minutes at 350 degrees. Muffins are 3" thick with good tangy flavor.