Sourdough English Muffins
Servings: 10 muffins
Ingredients
- 125 grams sourdough starter, fed
- 150 grams water, room temperature
- 150 grams 2% milk, room temperature
- 21 grams honey
- 14 grams butter, melted and cooled down
- 525 grams unbleached all-purpose flour, plus more for dusting
- 10 grams fine sea salt
- semolina flour, for dusting
Instructions
- The day before you'd like your fresh english muffins, mix all ingredients together in a large bowl or stand mixer until it comes together in a shaggy ball of dough.
- Knead on low speed in the mixer for about 7 minutes or 12 minutes by hand.
- Cover loosely with a wet tea towel and keep in a warm place until the dough is quadruple in volume, about 8 to 12 hours. You can also let it rise for about 4 hours then place in the refrigerator to finish if you're worried it will ferment too much overnight.
- Prepare a baking sheet by coating it with a light dusting of semolina.
- Lightly dust your work surface with flour.
- Deflate the dough and transfer it to the work surface. Use a large dough scraper to gently shape the dough into a ball.
- Zero out your kitchen scale and weigh the dough for the next step.
- Use the scraper to separate the dough into 10 equal weight pieces, should be around 90-100 grams each.
- Shape the 10 pieces of dough into balls then gently flatten until each piece is about 3-4" in diameter. Place the muffins on the prepared baking sheet.
- Wrap the tray in plastic wrap and allow the dough to rise for about 4 hours, or up to overnight in the refrigerator if you'd like them more sour. They will still be flat but puffier.
- When ready to cook, heat your largest cast-iron pan over medium-low and lightly grease with butter and a dusting of semolina.
- Remove dough from the refrigerator and place in the cast iron.
- Place muffins along the edges of your cast-iron pan, the center is a lot hotter. You may need to cook in batches depending on the size of your pan.
- Cook for 6 to 8 minutes or until puffed and golden on the bottom.
- Flip the muffins and continue to cook for an additional 5 to 7 minutes until golden. Internal temperature should reach about 180°F.
- If you prefer a soft and chewy crust, place the hot muffins in an airtight container or plastic bag to gently steam after removing from the heat.
- Use a fork to pierce each muffin all the way around to split in two.
- Store extra english muffins in the freezer.
Equipment
Notes
To get fresh english muffins in the morning, I mix the dough the in the morning the day before (24 hours ahead), proof during the day then shape the muffins and place in the refrigerator overnight. When you wake up the next morning they're ready to cook!
Nutrition
Serving: 1muffinCalories: 226kcalCarbohydrates: 45gProtein: 6gFat: 2gFiber: 2gNet Carbohydrates: 43g