Sourdough English Muffins
Last week, Brooke gave us a recipe for Sourdough. This week, we are featuring Tommy's wife, Patty, and her Homemade Sourdough English Muffins.
Ingredients
250 grams mil (1cup)
350 grams water (1.5 cup)
60 grams Butter (4 Tbsp)
200 grams Sourdough starter (heaping 3/4 cup)
40 grams honey ( 2 Tbsp)
20 grams salt (3.5 tsp)
1000 grams flour (8 cups)
Directions
Mix water, milk and butter together. Wam to room temp.
Add starter, honey, salt, flour. Mix until evenly combined.
Cover and let rest until dough doubles in size.
Depending on your house temperature: Leave on the counter = 9 – 12 hours.
Put in fridge = overnight
In the oven with the light on = 5-6 hours
The longer you allow it to ferment the more nooks you’ll have in your finished English muffin
Once doubled, pour out onto a floured counter. Sprinkle semolina flour or cornmeal onto ta cookie sheet with parchment paper.
Cut dough into the desired size. You can measure out the balls for a uniform size if you like. (approx. 100 grams)
With floured hands, bring sides in toward the center and pinch. Continue turning and pinching toward the center until all seams are sealed. Place seam side down on the cookie sheet. Repeat until all dough is used.
Cover with a towel and let rest until dough balls have gotten puffy, about an hour. They won’t rise as much as they will relax and spread out. You can do this on the counter or in the oven.
Heat a cast iron pan to 350F. This part is important. Any hotter and they’ll burn before they’re fully cooked. You can use a thermometer to check the temp (should be 200F); otherwise, you’re aiming for the exposed sides and middle portion to be fully cooked.
Let cool on a baking rack while you cook the rest.
ENJOY!
~Tommy & Brooke