Sourdough English Muffins

I went through the English muffin-cottage cheese-avocado-hot honey toast phase. I have always loved making bread but when I saw the ingredients list for store-bought English muffins I basically gagged and said no thank you!!!!!!!!!!! My favorite sourdough bread cookbook guided my expedition into breakfast breads.

Servings: 10 - 12

• 246 g milk

• 120 g water

• 56 g unsalted butter

• 75 g bubbly, active starter

• 24 g sugar

• 500 g all-purpose flour

• 9 g salt

• Cornmeal, for dusting

  In the morning

  1. In a small sauce pan, warm the milk, water and butter together over low heat. Cool slightly before adding to the dough.

  2. Add starter and sugar to a large bowl (I use my KitchenAid mixer with the paddle attachment). Slowly pour warm milk mixture into the bowl while it is on low speed. When you’re ready to add the dry ingredients, switch the attachment to the hook. This will help for a dough ball. Add flour and salt. Mix until dough is forming to a ball shape. Cover with a damp towel for 30 minutes. Meanwhile, replenish your starter.

  3. After the dough has rested, shape mass into a semi smooth ball

  4. Place the dough back in the bowl and cover with a damp towel. Let this rise until it doubles in size, about 8-10 hours. I like to place it in the oven with the light on (but keep the oven off!)

That night

5. After the dough has risen, remove from the bowl. Cover the dough with lightly oiled plastic wrap and chill it overnight.

The next morning

6. Remove the cold dough onto a floured work surface and let rest for about 10 minutes. Line a sheet pan with parchment paper and sprinkle generously with cornmeal to prevent sticking.

7. With floured hands, pat dough into a rectangle shape about 1/2 inch thick. Using a metal can, biscuit cutter or a cup, cut the dough into 10-12 rounds about 3 inches in diameter. Place the rounds on your sheet pan and sprinkle the tops lightly with cornmeal.

8. Cover the dough with a damp towel and let rest until puffy, about 1 hour.

9. Warm a large skillet over low heat. Place a few rounds in to the pan to fit comfortably. Cook on one side for about 8-10 minutes, checking at the halfway mark for even browning. Adjust heat if needed. Flip the muffins over and continue to cook for 8-10 more minutes.

10. Transfer the muffins to a wire rack to cool and cook remaining rounds.

Source: Artisan Sourdough Made Simple