Adapted from: biggerbolderbaking.com
I’m so excited to introduce you the yet another no-knead bread recipe! Similar to making sourdough, this too is a fermented dough. You get an amazing crust, flavor, and bubbly texture, BUT you don’t need a starter! The result is a dough that is perfect for making into many different kinds of bread — including ENGLISH MUFFINS!
If you thought English Muffins involve a lot of technique and baking experience, watch and learn as I show you how easy it can be!
What Gives English Muffins Their “Nooks and Crannies?”
English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.
The longer you leave your dough before baking, the more bubbles you will create an even better flavor.
How To Store English Muffins:
After you make these from scratch, you will not feel the same about buying them at the store! I like to cover and store them at room temp for 3-4 days. Even better, make a big batch and freeze for them for up to 8 weeks, so you always have them for breakfast and brunch!
Why Is My Dough So Sticky?
No bag of flour is the same from country to country or even town to town. This means, your flour can absorb liquid differently from my flour. So, when making ANY bread doughs you always need to hold back liquid until you get the consistency that I show you.
This is a sticky dough, but it should not be really wet. Watch the video (down below on the page) for a visual reference of the dough.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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