Sconehendge Dupe English Muffins
Directions
- 1Combine 100g of lukewarm water, 105g of buttermilk, and 115g of active sourdough starter.
- 2Add 7g of active dry yeast and 30g of white cane sugar to the mixture and let it sit for five minutes.
- 3Add 350g of all-purpose flour and 10g of salt.
- 4Knead the dough for about 10 minutes until tacky.
- 5Let the dough rest for two minutes before doing the windowpane test.
- 6Cover the dough and let it rest for three to four hours, or until doubled in size.
- 7Divide the dough into six equal rounds and place them on a baking sheet covered with cornmeal.
- 8Cover the rounds and let them sit for about one hour.
- 9Heat up a cast iron skillet on low heat and cook the English muffins until golden brown on both sides.
- 10Bake the par-cooked English muffins in the oven at 375°F for eight to ten minutes, or until the center is 200°F.
Ingredients
- 100 g lukewarm water
- 105 g buttermilk
- 115 g active sourdough starter
- 7 g active dry yeast
- 30 g white cane sugar
- 350 g all-purpose flour
- 10 g salt
- 6 cornmeal
Equipment
forkscalemixing bowlmixerbaking sheetcast iron skilletoven
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