Yum, Tom loves English Muffins with English Bacon, fried egg perhaps a slice of cheese, or for the real treat salmon scrambled eggs with a sauce of your choice. Thanks, Foodgeek another excellent video. Though it can be boring waiting for them to cook in a pan, so sometimes I cheat and place them on a baking sheet and place in a preheated oven (with steam) about 7 minutes each side.
A tip I picked up not too long ago: when making poached eggs, put egg in sieve for maybe 15-30 seconds, just long enough for that runniest part of the white to run out. The egg, when poached, becomes a tighter, more shapely thing of beauty, with no dangly bits.
Foodgeek Ah, good to know, though I haven’t had a problem yet. I do strain it over a small bowl, so I’ll at least capture the white if too much gets away!!! 😏
I made this recipe twice. The first time I followed the recipe exactly and ended up with black, charred muffins. They were inedible. I think for most people, cooking on medium-high for 7 to 10 minutes will result in burnt muffins like mine. The second time trying the recipe, I made this change. I cooked the muffins on my oiled (butter and olive oil) griddle at 350 degrees F. with a cover over it for 5 minutes. Checked the bottoms and they were browned perfectly. Flipped them over for another 4 minutes. They turned out great! I didn't bother feeding my starter after removing it from the fridge. Just used what was in the jar as is. So delicious! I'm going to make the Eggs Benedict tomorrow. Can't wait!
Tried this out and pleased to have a bag full of tasty muffins. Some observations. 1. Not having a cast iron pan, I used a heavy stainless steel pan. It took a couple of batches to determine the right temperature (first batch a little black), so I suggest trying one muffin at a time til you find what works. 2. I used too much cornmeal at first, and some came off the muffins and smoked. I ended up brushing off the excess before cooking. 3. I found 'half an inch+' thickness more to my taste then a 'half an inch-' (a centimeter) thickness. 4. Don't try to move the muffins in the pan till they're mostly cooked: they stick at the beginning. Thanks for a great recipe!
Started making the English Muffins and they are a hit with my family. They love them. Making batches and putting them in the freezer. Thank you for this fantastic recipe !
An English muffin recipe that only uses "ONE RING." Love it. I learned something. You must have a light appetite. I would have made two of those eggs benedicts side by side. Wow that looked good. ... AND ... since you kindly mentioned "crumpets" ... ahem
Cheers for this Sune, they look great! I made some sourdough crumpets yesterday and will be trying this out very soon. This morning I baked some fantasic sourdough loaves using the techniques from your videos. I've baking along to them since March and am now getting consistently great bread thanks to you. All very much appreciated!
Bravo, you made all the best choices...the old-school hollandaise technique (offers control of the texture and flavour) clean hollandaise flavours (lemon juice and no spice) with the old-school poaching (simmer with vinegar) and bacon. Yeah! What I do differently out of laziness: 1. I don't clarify the butter. I simmer about half of the water out of it then use as is (there's nothing wrong with milk solids), still needing to add some water later on. 2. I cook the creamed yolks directly over a low heat and stop when the first whisp of steam appears and then whisk in the butter quick-smart. I need to recommend making one's own bacon. There's an outstanding effort to reward ratio and it can be done with an ordinary fridge and oven.
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Curious about the "rest" timing : if I wanted / needed to take MORE time than the 8 hrs. (example : overnight / 12 hrs.) would I ferment about 4 hrs at room temp, and THEN place in the fridge covered (overnight), or put it in directly after bench kneading (allowing the entire 12 hr ferment to happen in the fridge)? Looking forward to trying this out!!
Lid for steam, why had I never worked that out. Ham/bacon, what looked like very fresh poached eggs. toasted muffin, eggy buttery sauce, what's not to like, especially with a fermented starter dough. Sour dough Crumpets next?
Absolutely awesome English muffins, best I have had and lucky for there to be a few left as everybody gobbled up the ones hot out of the pan. Will have to double this the next time. Thanks so much for this video. Regards, TS1
Sune, I’m going to try your muffin recipe very soon. Thanks for all of your great content. You’ve helped me through the early trials of my sourdough journey. I’m happy to be able to offer a tip in return: whisk your yolks on the double boiler longer than you think is necessary before adding fat. You’ll incorporate more air, and the yolks will increase even further in volume and get lighter in color. Your finished hollandaise have be noticeably lighter texture without sacrificing flavor. (Also, when it comes to whisks, size DOES matter! Bigger = faster in this case. 😆)
How much rise are we expecting on the 8 hour ferment? I find my starter eats quickly and can go too far if I'm not careful. At 4 hours (23C kitchen), it is already tripled in size.
Looks fantastic! I was a bit worried when you talked about baking the muffins in the oven, but now I have seen the video it is perfect - even opened with a fork. Traditionally we use two forks to open them, and the English would generally use Danish bacon ! I toast mine straight from frozen and it works great - however I have never tried sourdough muffins. I don't know why, I have been baking sourdough bread for 8 years. Tomorrow morning I will try your recipe out ! Thanks for sharing
Went to the website to get the recipe for my Paprika app and see all the sandwich ideas. The pesto, goat cheese, tomato Italian panini style one? Bravo, sir!
Great recipe! Thanks, Sune. Being in Israel, I only bulk proofed for 4 1/2 hours but it seemed plenty. Didn't have skim milk so used 3%. The only thing I'd change is lower the sugar just a tad.
Watched a bunch of your videos and love the format and information. Tried making a batch last week and can’t see how they can be cooked on medium-high for 7-10 minutes a side without blackening each side. I’m using a stainless steel pan on a convection stove top. Anyone else have a differing cook time?
Hi, is there a reason to knead the dough on the counter versus just keeping it in the bowl since it’s going back in there anyway? Seems like less mess that way.
OMG, I want this right now, and I'm not even hungry! I have to say I admire your restraint in making only ONE egg benedict. I'm afraid I'd have to use the whole English muffin, two eggs, and two pieces of meat. More room for hollandaise that way, too. (Probably a good idea to make a reservation at the local ICU before I indulge in that, though.) Incidentally, do you know that we don't call this meat Canadian bacon here in Canada? We call it peameal bacon.
Thank you! It's been hard to find a reliable sourdough english muffin recipe that also not too complicated. For example the king arthur recipe has instant yeast and citric acid in addition to starter. If they need to add citric acid, why not leave out the yeast and let the dough ferment longer? Plus they call for powdered dry milk, which I don't have.
Can you show what happens if you bake without a dutch oven or steam, just placing your loaf on a sheet pan? does it rise enough in the oven? is the crust bad? mine is bad, but would yours be? with all the other things you do right?
I simply add my eggs to the water in their shells for about 25 seconds. After this, you can drop a semi-congealed egg into water that doesn't have vinegar in it. But you are right that mileage does vary depending on the freshness of the egg. I would say though that this method is as fool-proof as the vinegar/whirlpool method.
This was great (shout out from Canada for our national pride, which we call back bacon), but still can't get over the knaeckebrod from last time round! Everyone I've shared them with have had their minds blown, and instantly asked for the recipe.
Btw, why well fed starter instead of discard? Originally, I was just looking for things to do with my discard because I let too much accumulate. Would you have to adjust the proofing time higher? Would it be too acidic? Would it not rise?
Your background is misleading. At the start of the video I feel like you’re about to teach me how to play Enter Sandman or something 🤣 Love your channel!
Great recipe! Two questions: 1. Does it matter if you leave the sugar out? 2. I have vegan friends and family I would like to bake these muffins for. Could you recommend a suitable substitute for the milk? Thanks!
@@jk1440 you could try using a non-sugar sweetener like Splenda or Xyletol? Depends on if you don't mind the stevia-like flavor from non-sugar alternatives. You could also experiement with honey or maple syrup but those also add extra liquid to the dough and I'm not sure if that affects the carmelization or rise
Here's an idea for an experiment, make 3 or 4 sourdough breads using your usual recipe. Leave one unaltered, add xanthan gum powder to the others in increments of 1\2 gr, 1gr, and 1 1/2 gr. I have found that adding tiny amounts of this powder to all purpose flour seems to add structure and minimize the "slackiness" that comes from low protein flour. Would like to hear your thoughts on the subject.
I add butter and milk in my dough. How do you leave this on the counter for 8 hours without spoiling? I make these with a no knead yeast method that ferments in 2 hours, then I put the dough in the fridge to make next morning.
Sune, I just checked on my dough (I know, I didn't do myself any favors with timing 😂) and my dough never doubled or got any smoother. I'm super bummed. 😭 Attempt #3 is a bust. I think my starter is OK - it doubles in about 6 hours. I did use while milk because that's all I had. Could that have been my mistake?
You melted 250 grams of butter to make the clarified butter, but surely that's far more than is needed. Why did you use so much butter? Will try your muffin recipe as it seems so much easier than the one I've used.
If one is to make clarified butter, it's not only great to have extra for all the other fantastic uses, but I find that making in bulk is far easier than singular uses (just as it can be with yogurt, nut milks, etc....) :). And surely, he did not use all the butter ;).
Debb - l had trouble at first myself. Then found out l was pampering and over feeding my infant starter. Don't be afraid to let it suffer a little bit, say; no feeding for 24 hours. Then put about 50 grams in a new clean jar. Feed it 50g flour, 50g water. See how it looks now after 12 hours. For me it was WOW! It took off from there.
