English Muffins – Bruno Albouze – THE REAL DEAL

Bruno Albouze

17 Feb 202003:29

Summary

TLDRIn this video, the creator shares a special English muffin recipe inspired by their time in Paris at the Hotel Ritz. They start by preparing a liquid leaven with water, milk, flour, and yeast, allowing it to ferment. The dough is mixed with eggs, butter, flour, and salt, then portioned and shaped into individual muffins. After proofing the dough, it’s baked at 450°F, with the result being perfect English muffins. The creator promises future recipes and encourages viewers to follow them on social media for more cooking content.

Takeaways

🍞 English muffins are the focus of this recipe, a breakfast treat with multiple interpretations.
🥛 The first step involves making a liquid leaven, a mixture of equal parts liquid and flour with yeast, which ferments for 90 minutes.
⏳ Let the leaven ferment until bubbles and cracks appear on the surface, improving the flavor and texture.
🍳 Next, crack an egg into the dough mix, adding flour, butter, and salt before mixing for about seven minutes.
🍞 Cut the dough into two equal portions and divide each into 10 individual pieces.
🚀 Work quickly, as the dough is alive and needs to be shaped and arranged fast on a floured surface.
🍩 Place the dough in greased English muffin rings, cover, and let them proof for 45 minutes.
🌽 Sprinkle semolina or cornmeal on top, then bake at 450°F (230°C) for 15 minutes, finishing uncovered if needed.
📖 The full recipe can be found on the creator's blog, and viewers are encouraged to follow them on social media.
✨ Future recipes using the muffins are teased, adding a sense of excitement for upcoming content.

Q & A

What is the main ingredient referred to as 'liquid lava' in the recipe?
-The 'liquid lava' is a mixture of one part lukewarm water or milk and one part flour mixed with yeast.
How long does the liquid leaven need to ferment before proceeding with the recipe?
-The liquid leaven needs to ferment for 90 minutes or until bubbles and cracks appear from the center.
What is the significance of the bubbles and cracks in the leaven?
-The bubbles and cracks indicate that the yeast has been active and has improved the texture and flavor of the dough.
How many eggs are used in this English muffin recipe?
-One egg is cracked straight into the mixture.
What other ingredients are added to the dough after the egg?
-The remaining ingredients added to the dough are flour, butter, and salt.
How long should the dough be mixed after all ingredients are combined?
-The dough should be mixed for about seven minutes or until it comes off the size of the ball.
What does 'magnifique' mean and why is it used in the script?
-'magnifique' is French for 'magnificent' and is used to express satisfaction with the appearance of the dough.
How should the dough be divided and shaped before baking?
-The dough should be cut into two equal portions, shaped into logs, and then divided into ten individual portions each.
What is the purpose of arranging the dough into English muffin rings or tart rings?
-The rings help to shape the English muffins into their characteristic round form with a distinct edge.
What is the recommended baking temperature and time for the English muffins?
-The muffins should be baked at 450 degrees Fahrenheit (230 degrees Celsius) for about 15 minutes, and then finished uncovered for a few more minutes if needed.
What does the phrase 'the dough is alive' imply in the context of this recipe?
-The phrase 'the dough is alive' implies that the dough is still fermenting and changing, so it's important to work quickly to shape and bake it before it becomes too difficult to handle.
What social media platforms is the chef encouraging viewers to follow for updates?
-The chef encourages viewers to follow on Facebook, Twitter, Instagram, and Pinterest.

Outlines

00:00

🥖 Making English Muffins with Liquid Levain

The video begins with the host introducing a unique English muffin recipe made with liquid levain, a mixture of equal parts liquid and flour fermented with yeast. The process involves mixing lukewarm water or milk with flour and yeast, covering it, and allowing it to ferment for 90 minutes until bubbles and cracks form. An egg is then added to the mixture, followed by the remaining ingredients: flour, butter, and salt. The dough is mixed until it forms a ball and is divided into two portions, shaped into logs, and further divided into individual portions. The dough is then arranged on a floured surface, floured hands are used to brush off excess flour, and the muffins are left to proof in English muffin rings for 45 minutes. After proofing, semolina or cornmeal is sprinkled on top, and they are baked at 450 degrees Fahrenheit or 230 degrees Celsius for about 15 minutes, followed by a few more minutes uncovered if necessary. The host encourages viewers to enjoy the episode and provides instructions on how to obtain the full recipe, as well as inviting them to follow on social media.

Mindmap

Keywords

💡English Muffin

An English muffin is a small, round, flat bread often served toasted. It is a central focus of the video as the host shares a recipe for making this popular breakfast item. The term is used when describing the process of baking and shaping the muffins, emphasizing their versatility and appeal as a breakfast treat.

💡Liquid Leaven

Liquid leaven is a mixture of flour and water used as a fermenting agent in baking, often to improve the dough's texture and flavor. In the video, the host refers to it as 'liquid lava' and explains the process of mixing water, milk, flour, and yeast to create the leaven, which is allowed to ferment for 90 minutes. This step is key to making the dough light and airy.

💡Fermentation

Fermentation is the process where yeast and bacteria break down sugars, producing gases that help dough rise. In the context of the video, fermentation is a critical step for developing the texture of the English muffin dough, as the host mentions letting the mixture ferment for 90 minutes until bubbles and cracks form.

💡Mixing Bowl

A mixing bowl is a kitchen utensil used to combine ingredients. The host uses a mixing bowl to blend flour, butter, salt, and other ingredients after the fermentation step. This bowl is important for ensuring even mixing and smooth dough formation, which will later be shaped into muffins.

💡Kneading

Kneading is the process of working dough to develop its gluten structure, which gives bread its chewy texture. In the video, the host mentions mixing the dough for seven minutes until it 'comes off the sides of the bowl.' This signals that the dough has been properly kneaded and is ready to be shaped.

💡Semolina

Semolina is a coarse flour made from durum wheat, often used to prevent dough from sticking. The host suggests sprinkling semolina or cornmeal on the dough before baking. This step ensures that the muffins won’t stick to the baking tray and adds a slight crunch to their texture.

💡Yeast

Yeast is a microorganism used in baking to help dough rise by producing carbon dioxide. In the video, yeast is added to the flour and liquid leaven to kickstart the fermentation process, which is essential for the muffins’ light, airy texture. The host emphasizes its role in improving the dough's texture and flavor.

💡Baking Temperature

Baking temperature refers to the specific heat level at which food is cooked in an oven. The host instructs viewers to bake the muffins at 450°F (230°C) for about 15 minutes. This high temperature is necessary to properly cook the muffins, ensuring they have a crispy exterior while maintaining a soft interior.

💡Shaping

Shaping refers to the process of forming dough into specific forms before baking. In the video, the host demonstrates how to shape the dough into logs and then divide it into individual portions for the muffins. Proper shaping ensures even cooking and a consistent final product.

💡Proofing

Proofing is the final rise of the dough before baking, which allows the yeast to continue fermenting and expand the dough. The host mentions proofing the muffin dough for 45 minutes after shaping it. This step helps the muffins achieve their desired volume and texture before they are placed in the oven.

Highlights

Introducing the episode focusing on an English muffin recipe inspired by a dish made at the Hotel Ritz in Paris.

First step involves making a 'liquid lava' starter by mixing water, milk, flour, and yeast, and letting it ferment for 90 minutes.

The fermented starter helps improve the texture and flavor of the muffins.

The unique technique of the liquid leaven or 'polish dawn' adds an interesting twist to traditional muffin making.

Crack an egg directly into the dough mixture and combine with remaining ingredients like flour, butter, and salt.

Mix the dough on low speed initially, then increase speed and mix for about seven minutes until it forms a clean dough.

Shape the dough into two logs, each weighing around one pound, and divide them into 10 individual portions.

Rather than weighing each portion, it's recommended to shape and cut the dough quickly to maintain its live quality.

Arrange dough portions onto a floured surface, ensuring to flour hands and brush off any excess for better shaping.

Place dough rounds into greased English muffin or tart rings to help shape them while proofing for 45 minutes.

Before baking, sprinkle semolina or cornmeal on top of the muffins for texture and flavor.

Cover muffins with parchment paper and a baking tray, then bake at 450°F (230°C) for about 15 minutes.

Finish the baking uncovered for a few extra minutes to achieve the desired golden-brown color.

Encouraging viewers to try the full recipe available online and to follow the chef on various social media platforms.

Teasing a future recipe that will incorporate these freshly made English muffins.