Sourdough English Muffins
Directions
- 1Mix milk, water, melted butter, honey, and active sourdough starter in a large bowl.
- 2Add flour and salt, and stir until fully incorporated.
- 3Cover and rest for 30 minutes.
- 4Perform 1 round of stretch and folds for about a minute, then cover and let the dough rise in a warm place until doubled in size (8-10 hours, depending on temperature).
- 5Transfer to the fridge for an overnight ferment.
- 6Place the dough on a lightly floured surface and let it rest for 10 minutes.
- 7Cut the dough into 10-12 equal pieces (around 75g each).
- 8Shape each into a smooth ball.
- 9Prepare a baking sheet with parchment paper and a generous layer of cornmeal and gently flatten.
- 10Cover and let them rise until puffy (2~4 hours).
- 11Heat a cast-iron or nonstick skillet over low heat.
- 12Cook muffins in batches for 12-14 minutes per side, flipping halfway, until they reach an internal temperature of 200°F.
- 13Transfer to a wire rack to cool and enjoy!!
Ingredients
- 240 grams milk
- 120 grams water
- 42 grams unsalted butter
- 75 grams active sourdough starter
- 24 grams honey
- 550 grams all-purpose flour
- 10 grams salt
- 0 grams cornmeal
Equipment
large bowlmeasuring cupsmeasuring spoonswooden spatulakitchen scalebench scraperbaking sheetparchment papercast iron skilletspatula
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