Sourdough English Muffins

Serves 12
tiktok.com

Directions

  1. 1Combine 200 grams of sourdough starter, 480 grams of milk, and 40 grams of honey.
  2. 2Combine 200 grams of sourdough starter, 480 grams of milk, and 40 grams of honey.
  3. 3Combine 200 grams of sourdough starter, 480 grams of milk, and 40 grams of honey.
  4. 4Add 10 grams of salt and 720 grams of bread flour (or all-purpose flour).
  5. 5Add 10 grams of salt and 720 grams of bread flour (or all-purpose flour).
  6. 6Add 10 grams of salt and 720 grams of bread flour (or all-purpose flour).
  7. 7Mix until well combined, then let it sit in the mixer for about 30 minutes.
  8. 8Mix until well combined, then let it sit in the mixer for about 30 minutes.
  9. 9Mix until well combined, then let it sit in the mixer for about 30 minutes.
  10. 10Mix again for about 2 to 3 minutes.
  11. 11Mix again for about 2 to 3 minutes.
  12. 12Mix again for about 2 to 3 minutes.
  13. 13Add about five hours to the current time and label your container so you know when to come back and shape your dough.
  14. 14Add about five hours to the current time and label your container so you know when to come back and shape your dough.
  15. 15Add about five hours to the current time and label your container so you know when to come back and shape your dough.
  16. 16Prepare your pans by lining them with reusable parchment paper and then a layer of cornmeal.
  17. 17Prepare your pans by lining them with reusable parchment paper and then a layer of cornmeal.
  18. 18Prepare your pans by lining them with reusable parchment paper and then a layer of cornmeal.
  19. 19Grease the rings using clarified butter. You can use a paper towel for this, but if you have many to do, a latex glove is easier.
  20. 20Grease the rings using clarified butter. You can use a paper towel for this, but if you have many to do, a latex glove is easier.
  21. 21Grease the rings using clarified butter. You can use a paper towel for this, but if you have many to do, a latex glove is easier.
  22. 22Once you've hit your five-hour mark, it's time to roll out your dough balls. They should be 100 grams each, but you might have to do more or less depending on what size rings you use.
  23. 23Once you've hit your five-hour mark, it's time to roll out your dough balls. They should be 100 grams each, but you might have to do more or less depending on what size rings you use.
  24. 24Once you've hit your five-hour mark, it's time to roll out your dough balls. They should be 100 grams each, but you might have to do more or less depending on what size rings you use.
  25. 25Roll the dough into tight dough balls. This takes a while to get the technique down, but once you do, it's pretty quick.
  26. 26Roll the dough into tight dough balls. This takes a while to get the technique down, but once you do, it's pretty quick.
  27. 27Roll the dough into tight dough balls. This takes a while to get the technique down, but once you do, it's pretty quick.
  28. 28Once they're all rolled out, transfer them to your pans. If the dough is a little bit sticky, try your best not to touch the side of the rings with them.
  29. 29Once they're all rolled out, transfer them to your pans. If the dough is a little bit sticky, try your best not to touch the side of the rings with them.
  30. 30Once they're all rolled out, transfer them to your pans. If the dough is a little bit sticky, try your best not to touch the side of the rings with them.
  31. 31Add another layer of parchment paper on top of the rings and then put a pan on top of that pan. This will make sure that as they expand in the oven, the top stays nice and flat, and because it's touching another metal surface, it will also help with browning on the top.
  32. 32Add another layer of parchment paper on top of the rings and then put a pan on top of that pan. This will make sure that as they expand in the oven, the top stays nice and flat, and because it's touching another metal surface, it will also help with browning on the top.
  33. 33Add another layer of parchment paper on top of the rings and then put a pan on top of that pan. This will make sure that as they expand in the oven, the top stays nice and flat, and because it's touching another metal surface, it will also help with browning on the top.
  34. 34Set the trays aside for another hour or two to allow the English muffins to rise a second time and get nice and puffy.
  35. 35Set the trays aside for another hour or two to allow the English muffins to rise a second time and get nice and puffy.
  36. 36Set the trays aside for another hour or two to allow the English muffins to rise a second time and get nice and puffy.
  37. 37Set the Simply Bread oven at 325 degrees F, but if you're using your home oven, set it to 350 degrees F.
  38. 38Set the Simply Bread oven at 325 degrees F, but if you're using your home oven, set it to 350 degrees F.
  39. 39Set the Simply Bread oven at 325 degrees F, but if you're using your home oven, set it to 350 degrees F.
  40. 40Bake the English muffins for about 23 minutes, but in your home oven, the times may vary. The goal is to get the internal temperature between 200 and 210 degrees F and until the top is nice and golden brown.
  41. 41Bake the English muffins for about 23 minutes, but in your home oven, the times may vary. The goal is to get the internal temperature between 200 and 210 degrees F and until the top is nice and golden brown.
  42. 42Bake the English muffins for about 23 minutes, but in your home oven, the times may vary. The goal is to get the internal temperature between 200 and 210 degrees F and until the top is nice and golden brown.
  43. 43You can let them cool in place or transfer them to a cooling rack while they're hot.
  44. 44You can let them cool in place or transfer them to a cooling rack while they're hot.
  45. 45You can let them cool in place or transfer them to a cooling rack while they're hot.
  46. 46Let them cool overnight, and then in the morning, package them. Shake off the excess cornmeal from the bottom so the bags aren't super messy.
  47. 47Let them cool overnight, and then in the morning, package them. Shake off the excess cornmeal from the bottom so the bags aren't super messy.
  48. 48Let them cool overnight, and then in the morning, package them. Shake off the excess cornmeal from the bottom so the bags aren't super messy.

Ingredients

  • 200 grams Active Sourdough Starter
  • 200 grams Active Sourdough Starter
  • 200 grams Active Sourdough Starter
  • 480 grams Milk
  • 480 grams Milk
  • 480 grams Milk
  • 40 grams Honey
  • 40 grams Honey
  • 40 grams Honey
  • 10 grams Salt
  • 10 grams Salt
  • 10 grams Salt
  • 720 grams Bread (or All Purpose) Flour
  • 720 grams Bread (or All Purpose) Flour
  • 720 grams Bread (or All Purpose) Flour
  • Clarified butter
  • Clarified butter
  • Clarified butter
  • Cornmeal
  • Cornmeal
  • Cornmeal

Equipment

MixerContainerPansReusable parchment paperBun ringsOven mittsCooling rackSimply Bread Co oven

Tips

  • The steel rings retain heat for quite some time, so make sure to wear oven mitts when handling them while hot.
  • This part of the process can get quite boring, so I typically just watch an episode of TV while working.