📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Thank you for the recipe! I didn't have semolina and used course ground corn flour to sprinkle on the pan. It gave it a very nice nutty flavor, and I even used up the toasted flour left on the pan to sprinkle on sandwiches and stuff and it was delicious.
Yes an easy if very wet recipe ! To make larger, bagel sized muffins, I let them rises on a cookie sheet (8 at a time) with another cookie sheet on top to help limit the rise to Toaster-Thickness Conveniently, that means placing shot glasses as spacers between the sheets They are ready for fresh baking, in the morning (64F climate) I too prefer both sides to be coated, unlike factory muffins; decadent ! Pre baking around 250F / 30 mins helps keep the precision thickness if you don't leave them overnight pan dry-frying, same as the video perfects them !
Made them for first time today Charlie. Came out good but I need more training with the dough set up. Came out somewhat gooey and temperature low here today in Thailand. Found best way to toast them in Hafele air fryer for 6 minutes in broil mode. Muffins goes good with vegan butter and orange marmalade. Read all your lessons and will continue to review. I have plenty more to learn from website. Thank you so much
So easy! I'm definitely going to try this. I only keep nonfat dry milk on hand and cream to make it into whole milk. I'll pre-mix it though probably unnecessary. Thanks! BTW, in USA, most supermarkets carry Bob's red mill flours in clear bags. They should have semolina. I get it for making pizzas, for anyone in the 'states who can't find semolina.
love this recipe so far so good i have them cooking as i type, i have mine on a cast iron grill plate over 2 gas rings, but i have the one ring lit and them at the other end as cast iron amazing for heat transfer. Also i have them inside some 7 inch rings to hold the shape. Ok eating tomorrow, but they looking amazing. I was a little despondent as they wasn't rising as my kitchen is so cold but i gave them some warming encouragement.
I'm used to the American Thomas English muffins which have a much airier inside, these were dense. Not bad but next time I'm going to find a recipe i think that the preppy guy has it that looks to be more of an open airy inside. These were not bad though just not the style i personally have grown up with. Appreciate your efforts very much!!!!!🫡
Either you have bear paw sized hands or these muffins are pretty small! :) This is a good test size batch to see if this recipe is worth making in larger sizes. Thanks for the demo video.
I really love your recipe. Done it twice. First as testing follow your recipe. Second I double up your recipe to do more. Really admire the taste❤❤❤. Like you said The Best recipe and you are totally right😊. I do try one recipe from well known UA-camr but sad to say am so disappointed...do even know if it consider English Muffin😮
@@ChainBaker, it's the first time I have seen an English Muffin recipe with an enriched dough. I hadn't even thought of doing that. I bet the egg, and softened butter ramped up the flavor and texture 😋
Hi Charlie agree with you 100% homemade tastes far better than store bought. However i always have an issue with the final shape of my muffins. If we're making a larger batch and cant fit all our muffins in the pan for the second proof, do you have any suggestions on where to place them while they proof a second time ? I always end up deforming them when picking them up from my cookie sheet and placing them in the pan despite using a ton of semolina. Sorry for the long comment !! Thankyou.
I made these and they turned out great. I probably should have cooked them at a higher temperature, because it took them 40 minutes before they tested done with the temperature probe. Would covering the pan speed the cooking process or just make them turn out wrong? Have you ever tried it that way?
I have not tried it. I always thought condensation would form and somehow affect the muffins. You could probably cook them on both sides until the crust looks nice and then finish them in the oven. Btw here is the new version of this recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
pretty darn good! the proofing took me a little longer than 1.5hr (I live in a hot climate). Need to work a plan to overnight the preparation in time for breakfast.
It is a sticky dough. That's just how it is. If you are using strong flour then everything is correct. It will become less sticky after you finish kneading. Use some flour when you're dividing and shaping it to prevent it from sticking and it will be ok 👍
Luer Juliana then there's not much you can do. This bread requires either yeast or a starter. Without it would not puff up and cook properly unfortunately.
hi thanks fr d recipe, i did it this fr bfast and it turn out awesome. i didnt have a cornmeal flour, i substitute it with wholemeal flour. thanks again.
You can use it, but it will change things slightly. Here's more about buttermilk - ua-cam.com/video/-3zDtd5lYDc/v-deo.html And here is the new and improved muffin recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
Is there any way I could prep and pre ferment /proof the night before and fridge it so all I have to do is bake the next morning? Want to make it easy to pop in the oven quickly in the morning but still have it fresh!
That could be tricky because they may over ferment. This is what I would do - place them on a tray sprinkled with semolina right after shaping them. Cover with clingfilm and refrigerate. The next day cook them as per recipe. Also, reduce the fermentation time from 1.5 hours to 1 hour.
Didn't have milk on hand so I made them with yoghurt. They didn't raise as much as with milk but they tasted amazing, even better than usual. Also couldn't be bothered to use a pan so I put them in the air fryer. 😃
Definitely be giving this a try. Do these muffins have the craggy holes that are associated with muffins? Didn't look like it in the intro pics. Regardless, I'm giving it a try. Thanks for the great content.
Чем дольше он ферментируется, тем больше вкуса он разовьет. Вы можете изменить этот рецепт таким образом. Используйте половину дрожжей и охладите тесто после смешивания. Затем продолжить на следующий день по рецепту.
No question your muffins are better than those in the fast food chain restaurants. However, I would like to have a muffins that has all of those nooks and crannies like the better store bought muffins. Is that possible and can you do another UA-cam video on it. Thanks for your videos. I am now baking bread again because of those videos.
I'm not sure that I have ever encountered those kind of muffins. Now I'm curious! I do have something else with lots of nooks and crannies - Crumpets! ua-cam.com/video/w8hhpp-qzKE/v-deo.html
My flour did not absorb as much water and so I had to use a standmixer and some additional flour until the dough came together. The rest worked as shown and the muffins were delicious.
Sure you can. Let them cool down completely and then place in a sealed container in the freezer. Let them thaw for a while at room temperature and then heat them up in oven or even in the toaster.
would it be possible to substitute whole wheat flour or is it better to add some white and some whole wheat. I understand that whole wheat will require more liquid, is that correct?
You can. Once they have cooled down completely put them in an airtight freezer bag. You could take them straight from the freezer and pop them in a toaster to reheat them. They will last a long time in the freezer. Although fresh bread is always best! :)
These didn't work for me - I'm not getting any rise after they go into the fridge for the cold ferment. I had the same issue with the Muffalata. It's not the yeast (that works for other breads) and not the initial dough temperature (25 degrees). It's like the cold proofing is retarding any further rise. Any ideas?
Perhaps it's because the dough is quite small, so it cools down sooner than others. Try leaving it out at room temperature for 30 minutes before chilling down. Btw here is a new version of this recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
@@ChainBaker Cheers I will try it out! Didn't realise there was a new one - this video came up on my suggestions and I jumped in and tried it the same day.
Just saw a good tip on another channel. Lay a folded wet towel next to you to press/rub your hands on to keep them at the perfect moisture to prevent sticking.
This is quite a wet dough so strong flour would definitely be better. If you use plain flour (apf) then you will struggle developing the gluten whilst kneading. If you can’t get hold of strong white bread flour then you could try and use the autolyse thechnique to develop the gluten before adding all ingredients. You can find out more here - ua-cam.com/video/Kcy4_HGf2SE/v-deo.html
Just wondering why you do not use the whole egg included the egg white, and how the recipe proportions and result would need to change if you left the egg white in? Thanks!
More on eggs - ua-cam.com/video/haQf0LLDZnc/v-deo.html You can definitely use whole egg the white is 90% water and that's about 25g per egg. Adjust the liquid in the recipe accordingly. Btw here is the new and improved version of this recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
I know this video is a little old but in the future could you use an infrared temperature thermometer when you try to tell us how hot something is, like the pan you were using, it sure would take all the guess work out of it.
I made another recipe and cooked them in cast iron pan, low to medium flame. You have to play with it, too low and they don’t cook, too high and they burn.
Hahaha, so it was this vid where I had intended to ask if I could cold ferment overnight, not necessarily the hot dog vid. 😂 These would be super handy! And again for the health police, I could sub out 25% of white flour for ~21% Wholewheat (plus 10g extra water), yes?
Followed your recipe exactly but my dough did not come together like yours did. It stayed a gloopy sticky mess. Though it did become much more stretchy and I could make a window with it. It was just extremely sticky and didn't hold its shape. Letting it ferment now...
Most likely temperature related issue. It's around 18C and I also started with cold ingredients. Dough was 23C even after kneading for more than 6 minutes
Perhaps our flours are different. You can try lowering the amount of water by 10g next time. The temperature should not affect the structure of it that much. It will however make it ferment a bit slower. If it needs more time, then let it ferment for longer :)
I’ve been watching this channel for a long time. Not only till today did I understand the pun of him calling himself chainbaker and he wears a chain on his wrist as well. Am I the only one who took this long to get that?
I don't like it anymore. I was wearing it for many years and now I just wear it for the video because it's part of the channel. It's time to get rid of it altogether 😁
Hi Charlie, could you please recommend what’s the best to substitute egg yolk in this recipe? I have allergic with it, but really want to try making these muffins. They looks deliciously cute 🤤
Oops, i just found your suggestion in the other comments to use 10gr extra butter to replace the egg. Will do it for sure. This muffins already in my baking list. Thanks Chef!!
I have other muffin recipes but want to try this method……without the egg. The recipes I have don’t use egg, so I add additional 1/4 cup water with extra powdered milk, since I don’t use regular milk.
There is no 13% flour in my country. It's all 10% at most. Only whole wheat gets to 13% and barely. Using all purpose flour yields a mess and I have to add 100g extra flour to get it manageable. Any alternatives? Like I don't know using potato flour or 1 part whole wheat flour or something? There is literally nowhere to get the usable flour here, it's insane.
@ChainBaker haha I can appreciate that! As a father of four they definitely take up some time away from other things. But keep up the good work man! And awesome man! Do you have any special Latvian foods I should try to make?
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
No description below heading of show as a link.
It's definitely there
Where?
Thank you so much, I‘ll try that!
Where written recipe please????
I used this ChainBaker recipe and method scaled up times 3 for a bacon egg and cheese muffin breakfast special at the cafe with excellent results!
Thank you for the recipe!
I didn't have semolina and used course ground corn flour to sprinkle on the pan. It gave it a very nice nutty flavor, and I even used up the toasted flour left on the pan to sprinkle on sandwiches and stuff and it was delicious.
Yes an easy if very wet recipe !
To make larger, bagel sized muffins, I let them rises on a cookie sheet (8 at a time) with another cookie sheet on top to help limit the rise to Toaster-Thickness
Conveniently, that means placing shot glasses as spacers between the sheets
They are ready for fresh baking, in the morning (64F climate)
I too prefer both sides to be coated, unlike factory muffins; decadent !
Pre baking around 250F / 30 mins helps keep the precision thickness if you don't leave them overnight
pan dry-frying, same as the video perfects them !
Can't believe you're sharing all this content for free! But keep doing so, please! Haha Greetings from Argentina!
Oooh!! nice. Freshly baked muffins, smoked salmon, poached eggs and hollandaise sauce... hmmm!!!
Yes! Definitely making these. I love English muffins. Baking is so fun.
Made them for first time today Charlie. Came out good but I need more training with the dough set up. Came out somewhat gooey and temperature low here today in Thailand. Found best way to toast them in Hafele air fryer for 6 minutes in broil mode. Muffins goes good with vegan butter and orange marmalade. Read all your lessons and will continue to review. I have plenty more to learn from website. Thank you so much
thanks for sharing your knowledge❤️❤️👏🏼👏🏼
So easy! I'm definitely going to try this. I only keep nonfat dry milk on hand and cream to make it into whole milk. I'll pre-mix it though probably unnecessary. Thanks!
BTW, in USA, most supermarkets carry Bob's red mill flours in clear bags. They should have semolina. I get it for making pizzas, for anyone in the 'states who can't find semolina.
Shop different markets. I find it at places that sell Middle Eastern foods. Much cheaper than Bob's.
Love that it's a small recipe! Thanks❤
love this recipe so far so good i have them cooking as i type, i have mine on a cast iron grill plate over 2 gas rings, but i have the one ring lit and them at the other end as cast iron amazing for heat transfer. Also i have them inside some 7 inch rings to hold the shape. Ok eating tomorrow, but they looking amazing. I was a little despondent as they wasn't rising as my kitchen is so cold but i gave them some warming encouragement.
I'm used to the American Thomas English muffins which have a much airier inside, these were dense. Not bad but next time I'm going to find a recipe i think that the preppy guy has it that looks to be more of an open airy inside. These were not bad though just not the style i personally have grown up with. Appreciate your efforts very much!!!!!🫡
Either you have bear paw sized hands or these muffins are pretty small! :) This is a good test size batch to see if this recipe is worth making in larger sizes. Thanks for the demo video.
They're about the size of the McDonald's ones I think. Or perhaps I don't realize how large my hands are haha!
I think he works out his forearms too. It's from patting out all that dough!
It's probably from all the dough he's kneading
It’s a very small batch recipe. He uses only 140g flour for 4 muffins, I use 433g flour for 8-10 muffins.
I really love your recipe. Done it twice.
First as testing follow your recipe.
Second I double up your recipe to do more.
Really admire the taste❤❤❤.
Like you said The Best recipe and you are totally right😊.
I do try one recipe from well known UA-camr but sad to say am so disappointed...do even know if it consider English Muffin😮
These turned out very well for me, thank you
What can I subtitute with the samolina flour?
You can use polenta instead 👍
Oooh! Your English muffins look fabbo, and I bet they taste scrumptious. As always, thanks for making a great video, and sharing the recipe, Charlie.
Thank youu! 😁🙏🏻 oh yes they were nice! Better than McDonald’s for sure ;)
@@ChainBaker, it's the first time I have seen an English Muffin recipe with an enriched dough. I hadn't even thought of doing that. I bet the egg, and softened butter ramped up the flavor and texture 😋
The richer the better 😋
Haha. That statement would pair up well with, "The more, the merrier!" 😄
Exactly 😁
Hi Charlie agree with you 100% homemade tastes far better than store bought. However i always have an issue with the final shape of my muffins. If we're making a larger batch and cant fit all our muffins in the pan for the second proof, do you have any suggestions on where to place them while they proof a second time ? I always end up deforming them when picking them up from my cookie sheet and placing them in the pan despite using a ton of semolina. Sorry for the long comment !! Thankyou.
Try little squares of non-stick paper. And pick them up with a spatula. They can be either flipped or cooked on the baking paper.
I made these and they turned out great. I probably should have cooked them at a higher temperature, because it took them 40 minutes before they tested done with the temperature probe. Would covering the pan speed the cooking process or just make them turn out wrong? Have you ever tried it that way?
I have not tried it. I always thought condensation would form and somehow affect the muffins. You could probably cook them on both sides until the crust looks nice and then finish them in the oven. Btw here is the new version of this recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
pretty darn good! the proofing took me a little longer than 1.5hr (I live in a hot climate). Need to work a plan to overnight the preparation in time for breakfast.
You can try and chill them right after final shaping and then cook straight from the fridge on the next day.
This is how I do my dinner rolls, in the fridge after shaping, bake in the morning.
That is easy!
Thank you.
Your muffins looks soo good! I will try this recipe. Thank you for the clear explanation and simple steps but with great results!
Thank you 🙏🙂
@@ChainBaker just a question. if the dough is still sticky even after i measured it properly, should i add a dash of flour?
It is a sticky dough. That's just how it is. If you are using strong flour then everything is correct. It will become less sticky after you finish kneading. Use some flour when you're dividing and shaping it to prevent it from sticking and it will be ok 👍
@@ChainBaker Thank you so much im making it now! ☺️☺️☺️
Awesome! Good luck 😉
The best way to handle a sticky dough is by having a light touch and quick hands, then it will stick less to your fingers :)
How can i be sure that the centre of the muffins will be cooked through?
Take their temperature. If the middle reads above 94C (200F), then they are ready 👍
I’m cooking my first one tomorrow after 48 hours. I have a second batch that I’ll cook after 72 hours. Looking forward to tasting it
Hi! How did it go?
Finally a recipe I can cook on the stove thank you looks good going to try
Hi! what can I substitute with the yeast? Because I dont have one here and it's for a school performance.
Do you have a sourdough starter?
@@ChainBaker I don't have one.
Luer Juliana then there's not much you can do. This bread requires either yeast or a starter. Without it would not puff up and cook properly unfortunately.
hi thanks fr d recipe, i did it this fr bfast and it turn out awesome. i didnt have a cornmeal flour, i substitute it with wholemeal flour. thanks again.
Awesome! I'm glad you enjoyed it 😊
That looks amazing
easy enough. wondering if buttermilk will work since I have it to hand. Thanks.
You can use it, but it will change things slightly. Here's more about buttermilk - ua-cam.com/video/-3zDtd5lYDc/v-deo.html
And here is the new and improved muffin recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
Hi Charlie! Thanks for another great recipe. Quick question. Do you think it's possible to bake these in the oven?
Definitely. I'd say 180C fan off for 15 minutes should do it :)
Is there any way I could prep and pre ferment /proof the night before and fridge it so all I have to do is bake the next morning? Want to make it easy to pop in the oven quickly in the morning but still have it fresh!
That could be tricky because they may over ferment. This is what I would do - place them on a tray sprinkled with semolina right after shaping them. Cover with clingfilm and refrigerate. The next day cook them as per recipe. Also, reduce the fermentation time from 1.5 hours to 1 hour.
@@ChainBaker Super helpful! Thank you!!
Great video as usual 👌
What number on the stand mixer is "medium" speed?
Depends on how many numbers there are. Choose the middle one.
Didn't have milk on hand so I made them with yoghurt. They didn't raise as much as with milk but they tasted amazing, even better than usual. Also couldn't be bothered to use a pan so I put them in the air fryer. 😃
Love the flavor of this recipe. Can you make recommendations how to get them to crisp up/get crunchy when toasted? Mine stay soft.
Try a higher temperature or perhaps toast them in the oven.
@@ChainBaker I give the oven a try. I’ll also try cooking them longer initially. Thanks for the quick reply. Have a nice day.
Definitely be giving this a try. Do these muffins have the craggy holes that are associated with muffins? Didn't look like it in the intro pics. Regardless, I'm giving it a try. Thanks for the great content.
Nah these ones have quite a uniform crumb. My crumpets however do have lots of holes :))
Выглядит очень вкусно! В некоторых рецептах я видела, что тесто нужно выдерживать по 18 - 24 часа. Это обязательно?
Чем дольше он ферментируется, тем больше вкуса он разовьет. Вы можете изменить этот рецепт таким образом. Используйте половину дрожжей и охладите тесто после смешивания. Затем продолжить на следующий день по рецепту.
@@ChainBaker спасибо большое за ответ! Обязательно попробую)
No question your muffins are better than those in the fast food chain restaurants. However, I would like to have a muffins that has all of those nooks and crannies like the better store bought muffins. Is that possible and can you do another UA-cam video on it. Thanks for your videos. I am now baking bread again because of those videos.
I'm not sure that I have ever encountered those kind of muffins. Now I'm curious! I do have something else with lots of nooks and crannies - Crumpets! ua-cam.com/video/w8hhpp-qzKE/v-deo.html
My flour did not absorb as much water and so I had to use a standmixer and some additional flour until the dough came together. The rest worked as shown and the muffins were delicious.
I love english muffin
Forgot to ask are you able to freeze these? i am never sure about recipes with egg in them
Sure you can. Let them cool down completely and then place in a sealed container in the freezer. Let them thaw for a while at room temperature and then heat them up in oven or even in the toaster.
@@ChainBaker brilliant thank you, as this recipe is so great i am making a batch of them over the week
For those of us en die USA! Strong flour in German equates to American AP? Or is it the white winter wheat?
Hard white winter wheat 13% protein.
would it be possible to substitute whole wheat flour or is it better to add some white and some whole wheat. I understand that whole wheat will require more liquid, is that correct?
You could start by swapping out 20% or so without any adjustments and then work from there and increase the hydration the more whole wheat you use.
Can you freeze them?
Sure. But they will always be best fresh. Check this out before you try it ua-cam.com/video/nz8hZuRggrY/v-deo.html
Can I freeze them? If so, how long could they last?
You can. Once they have cooled down completely put them in an airtight freezer bag. You could take them straight from the freezer and pop them in a toaster to reheat them. They will last a long time in the freezer. Although fresh bread is always best! :)
@@ChainBaker Nice!
Hi Chef, may I know why is my dough slightly tougher than yours. Yours are soft and wet but mine are slightly hard. Thanks!
Perhaps your flour is stronger. You can add slightly more water to compensate.
These didn't work for me - I'm not getting any rise after they go into the fridge for the cold ferment. I had the same issue with the Muffalata. It's not the yeast (that works for other breads) and not the initial dough temperature (25 degrees). It's like the cold proofing is retarding any further rise. Any ideas?
Perhaps it's because the dough is quite small, so it cools down sooner than others. Try leaving it out at room temperature for 30 minutes before chilling down. Btw here is a new version of this recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
@@ChainBaker Cheers I will try it out! Didn't realise there was a new one - this video came up on my suggestions and I jumped in and tried it the same day.
Can i use whole wheat flour for this recipe?
Yes, it should work even without any other adjustments.
This may have been answered before, but how do you know when they are done? What is the internal temperature?
94C (200F). It's pretty much the same for every bread.
Just saw a good tip on another channel. Lay a folded wet towel next to you to press/rub your hands on to keep them at the perfect moisture to prevent sticking.
Can I use normal flour ?
This is quite a wet dough so strong flour would definitely be better. If you use plain flour (apf) then you will struggle developing the gluten whilst kneading. If you can’t get hold of strong white bread flour then you could try and use the autolyse thechnique to develop the gluten before adding all ingredients. You can find out more here - ua-cam.com/video/Kcy4_HGf2SE/v-deo.html
@@ChainBaker thank you
WOW JUST 4? COME ON... That is just a taste
Just wondering why you do not use the whole egg included the egg white, and how the recipe proportions and result would need to change if you left the egg white in? Thanks!
More on eggs - ua-cam.com/video/haQf0LLDZnc/v-deo.html
You can definitely use whole egg the white is 90% water and that's about 25g per egg. Adjust the liquid in the recipe accordingly. Btw here is the new and improved version of this recipe - ua-cam.com/video/nz8hZuRggrY/v-deo.html
Looks amazing Chef. But I can’t found the link for recipes…. :( I mean even in your pinned comment
It is in the video description. Right under the video. You may need to click the little arrow pointing down to reveal it.
I know this video is a little old but in the future could you use an infrared temperature thermometer when you try to tell us how hot something is, like the pan you were using, it sure would take all the guess work out of it.
I made another recipe and cooked them in cast iron pan, low to medium flame. You have to play with it, too low and they don’t cook, too high and they burn.
Hahaha, so it was this vid where I had intended to ask if I could cold ferment overnight, not necessarily the hot dog vid. 😂 These would be super handy! And again for the health police, I could sub out 25% of white flour for ~21% Wholewheat (plus 10g extra water), yes?
That sounds about right ✌️😎
What TEMPERATURE should the milk be
Depends on the temperature of your kitcen.
My dough is still pretty stuck after mixing. Any clue why?
Weak flour perhaps. This dough is sticky anyway. If it's unworkable, then you can mix in a bit of extra flour.
@@ChainBaker this helped. I just added extra flour. I made these for my wife and she absolutely loved it.
Followed your recipe exactly but my dough did not come together like yours did. It stayed a gloopy sticky mess. Though it did become much more stretchy and I could make a window with it. It was just extremely sticky and didn't hold its shape. Letting it ferment now...
Most likely temperature related issue. It's around 18C and I also started with cold ingredients. Dough was 23C even after kneading for more than 6 minutes
Perhaps our flours are different. You can try lowering the amount of water by 10g next time. The temperature should not affect the structure of it that much. It will however make it ferment a bit slower. If it needs more time, then let it ferment for longer :)
@@ChainBaker it ended up being very crumbly. More bready than anything else and none of the distinct English muffin bite.
I’ve been watching this channel for a long time. Not only till today did I understand the pun of him calling himself chainbaker and he wears a chain on his wrist as well. Am I the only one who took this long to get that?
The name has two meanings ;)
@@ChainBaker What are the meanings to your channel name?
I bake one bread after the other like a baking addict. And I'm wearing a big chain 😅
But the chain will be disappearing soon.
@@ChainBaker Very cool, I like your channel name meanings 😊 Why will the chain be disappearing soon? Thank you for responding 😁
I don't like it anymore. I was wearing it for many years and now I just wear it for the video because it's part of the channel. It's time to get rid of it altogether 😁
Hi Charlie, could you please recommend what’s the best to substitute egg yolk in this recipe?
I have allergic with it, but really want to try making these muffins.
They looks deliciously cute 🤤
Oops, i just found your suggestion in the other comments to use 10gr extra butter to replace the egg.
Will do it for sure. This muffins already in my baking list.
Thanks Chef!!
I have other muffin recipes but want to try this method……without the egg. The recipes I have don’t use egg, so I add additional 1/4 cup water with extra powdered milk, since I don’t use regular milk.
Wha do you call semolina ? Is it corn flour?
Semolina is another type of wheat. Cornmeal is polenta.
Njammmm
👍👍👍👍👍
yeaaaa
😄🤘
I prefer rolling out and using a cutter. I’d probably make only 2 muffins with the quantities listed for U.S. muffins……lol!
Please slice the finished product
You can see them sliced in half in the first 10 seconds of the video.
There is no 13% flour in my country. It's all 10% at most. Only whole wheat gets to 13% and barely. Using all purpose flour yields a mess and I have to add 100g extra flour to get it manageable. Any alternatives? Like I don't know using potato flour or 1 part whole wheat flour or something? There is literally nowhere to get the usable flour here, it's insane.
Just use less liquid or add more flour like you've already been doing. It should work just fine.
*sigh* Why are the best bread punishing us by being the stickiest doughs...
That's how it goes sometimes ;D
Yo, this may be a long shot, but can you be my dad? Also where are you from?
I'm too busy for that 😂
Latvia! 🇱🇻
@ChainBaker haha I can appreciate that! As a father of four they definitely take up some time away from other things. But keep up the good work man! And awesome man! Do you have any special Latvian foods I should try to make?
It's not so easy...;(
Here's an easier version ua-cam.com/video/nz8hZuRggrY/v-deo.html
@@ChainBaker Oh thank you, thank you so much!
@@ChainBaker It's always a laborious process but i can try.
Thank you, I really appreciate.
This is as less helpful than a fart in a hurricane!
I can come to your house and make it for you