Sconehendge Dupe English Muffins

4 mins
Serves 1
tiktok.com

Directions

  1. 1Combine 100g of lukewarm water, 105g of buttermilk, and 115g of active sourdough starter.
  2. 2Combine 100g of lukewarm water, 105g of buttermilk, and 115g of active sourdough starter.
  3. 3Combine 100g of lukewarm water, 105g of buttermilk, and 115g of active sourdough starter.
  4. 4Add 7g of active dry yeast and 30g of white cane sugar to the mixture and let it sit for five minutes.
  5. 5Add 7g of active dry yeast and 30g of white cane sugar to the mixture and let it sit for five minutes.
  6. 6Add 7g of active dry yeast and 30g of white cane sugar to the mixture and let it sit for five minutes.
  7. 7Add 350g of all-purpose flour and 10g of salt.
  8. 8Add 350g of all-purpose flour and 10g of salt.
  9. 9Add 350g of all-purpose flour and 10g of salt.
  10. 10Knead the dough for about 10 minutes until tacky.
  11. 11Knead the dough for about 10 minutes until tacky.
  12. 12Knead the dough for about 10 minutes until tacky.
  13. 13Let the dough rest for two minutes before doing the windowpane test.
  14. 14Let the dough rest for two minutes before doing the windowpane test.
  15. 15Let the dough rest for two minutes before doing the windowpane test.
  16. 16Cover the dough and let it rest for three to four hours, or until doubled in size.
  17. 17Cover the dough and let it rest for three to four hours, or until doubled in size.
  18. 18Cover the dough and let it rest for three to four hours, or until doubled in size.
  19. 19Divide the dough into six equal rounds and place them on a baking sheet covered with cornmeal.
  20. 20Divide the dough into six equal rounds and place them on a baking sheet covered with cornmeal.
  21. 21Divide the dough into six equal rounds and place them on a baking sheet covered with cornmeal.
  22. 22Cover the rounds and let them sit for about one hour.
  23. 23Cover the rounds and let them sit for about one hour.
  24. 24Cover the rounds and let them sit for about one hour.
  25. 25Heat up a cast iron skillet on low heat and cook the English muffins until golden brown on both sides.
  26. 26Heat up a cast iron skillet on low heat and cook the English muffins until golden brown on both sides.
  27. 27Heat up a cast iron skillet on low heat and cook the English muffins until golden brown on both sides.
  28. 28Bake the par-cooked English muffins in the oven at 375°F for eight to ten minutes, or until the center is 200°F.
  29. 29Bake the par-cooked English muffins in the oven at 375°F for eight to ten minutes, or until the center is 200°F.
  30. 30Bake 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
  • 100 g lukewarm water
  • 100 g lukewarm water
  • 105 g buttermilk
  • 105 g buttermilk
  • 105 g buttermilk
  • 115 g active sourdough starter
  • 115 g active sourdough starter
  • 115 g active sourdough starter
  • 7 g active dry yeast
  • 7 g active dry yeast
  • 7 g active dry yeast
  • 30 g white cane sugar
  • 30 g white cane sugar
  • 30 g white cane sugar
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • 6 cornmeal
  • 6 cornmeal
  • 6 cornmeal

Equipment

forkscalemixing bowlmixerbaking sheetcast iron skilletoven