Sourdough English Muffins
Posted On 18 August 2022
Okay, maybe they’re crumpets. This is a test. Changes coming, I’m sure.
Sourdough English Muffins
Servings: 12 muffins
Equipment
- Stand mixer
- Electric Griddle (optional)
Ingredients
- 12 grams granulated sugar (1 tablespoon)
- 227 grams warm water (1 cup)
- 115 grams sourdough starter, ripe or discard (½ cup)
- 12 grams yeast, active or instant (2 teaspoons)
- 28 grams nonfat dry milk (¼ cup)
- 28 grams unsalted butter, room temperature (2 tablespoons)
- 420 grams all-purpose flour (3½ cups)
- 9 grams sea salt (1½ teaspoons)
- ⅛ teaspoon citric acid (optional)
- Semolina Flour or Corn-Meal
Instructions
- Combine all of the ingredients — except the semolina or corn-meal — into the bowl of an electric mixer.
- Mix and knead to form a smooth dough. Should be soft but not particularly sticky, so add flour as needed.
- Place in a lightly greased bow, cover, and immediately put in the refrigerator to rise overnight and get extra flavor. (Alternatively, cover and let rise 1-2 hours at room temperature until pretty puffy.)
- Gently deflate and turn out onto floured surface. Cover, let sit for a few minutes.
- Divide the dough into 12 equal pieces (Math: total mass should be about 851mg, so 12 should be 70-71mg each)
- Prepare a baking sheet with parchment and sprinkle with the semolina or corn meal.
- Shape each piece into a round ball then flatten each ball into a 3" round. If you have a 3" biscuit cutter, flatten to larger than 3" and use that to round out. (I saw someone on another site suggest using scissors and I can't imagine that working out well with how bad I use scissors.)
- Place the rounds, evenly spaced, onto the parchment-lined baking sheet.
- Sprinkle with additional corn-meal/semolina, cover with plastic wrap or a clean lint-free towel, and let rise until fluffy, about 2 hours. (If you didn't refrigerate overnight, this should probably only take 45-60 minutes.)
- If you have an electric griddle, pre-heat that to 350°F. If not heat an ungreased flying pan over medium-low heat.
- Cook the muffins about 10-12 minutes on each side or until an instant-read thermometer inserted into the center registers 190°F
Notes
- For best forming while baking, cook for about 5 minutes and then put a light cake pan or baking sheet atop them for 7 minutes before flipping and cooking on the other side for 12.
- Freeze or use within 4-5 days. Unless you like penicillin.
