Sourdough English Muffins
Serves 12
Directions
- 1Combine 200 grams of sourdough starter, 480 grams of milk, and 40 grams of honey.
- 2Add 10 grams of salt and 720 grams of bread flour (or all-purpose flour).
- 3Mix until well combined, then let it sit in the mixer for about 30 minutes.
- 4Mix again for about 2 to 3 minutes.
- 5Add about five hours to the current time and label your container so you know when to come back and shape your dough.
- 6Prepare your pans by lining them with reusable parchment paper and then a layer of cornmeal.
- 7Grease 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.
- 8Once 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.
- 9Roll the dough into tight dough balls. This takes a while to get the technique down, but once you do, it's pretty quick.
- 10Once 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.
- 11Add 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.
- 12Set the trays aside for another hour or two to allow the English muffins to rise a second time and get nice and puffy.
- 13Set the Simply Bread oven at 325 degrees F, but if you're using your home oven, set it to 350 degrees F.
- 14Bake 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.
- 15You can let them cool in place or transfer them to a cooling rack while they're hot.
- 16Let 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
- 480 grams Milk
- 40 grams Honey
- 10 grams Salt
- 720 grams Bread (or All Purpose) Flour
- Clarified butter
- 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.
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