Sourdough English Muffin

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Bread, Sourdough

Simple step by step approach to making yummylicious English Muffins with all its nooks and crannies.

Preparation Time: 10 minutes
Cooking Time: 7-10 minutes
Total Time: 5 hours 20 minutes
Yield: 12 pieces

Preparation

10 minutes

Cooking

7-10 minutes

Total

5 hours 20 minutes*

Yield: 12 pieces

* includes proofing / resting time (if any)

Ingredients

400g bread flour
40g wholemeal flour
145g levain
240ml water
18g milk powder (optional)
8g sea salt
10g castor sugar
18g softened butter
Some semolina flour for dusting

Instructions

Prepare levain and wet mixture
Mix 60g active starter, 60g high protein flour and 60g water. For best results, let the starter rise for 4-6 hours and use the starter at its peak. Once the starter reaches its peak, use a mixing bowl to mix 145g levain and 240ml water together with a spatula.
Mix the dough
Using another bowl, combine all the dry ingredients together. Measure out 400g high protein flour, 40g wholemeal flour, 18g milk powder, 8g salt and 10g sugar and stir it together. Then, pour the dry mixture into the wet mixture and mix it together until no dry flour bits remain. Knead the dough by hand (or a mixer) for 5-7 minutes. Once the dough gluten has formed, it’s time to add 18g butter and continue kneading until it is well incorporated. Check that dough passes the windowpane test and register a final dough temperature of 26° to 27°C. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap or a kitchen towel.
Bulk Fermentation
Let the dough ferment at room temperature for about 2.5-3 hours or until the dough doubles in size. After fermentation, the dough should be light and elastic.
Preshape
Transfer the dough onto a lightly floured surface. Divide dough into 12 portions and shape each piece into a boule.
Final Shape
Let it rest for about 10 minutes or so before flattening each ball into a 8cm (3 inch) round, 1cm (1/2 inch) thick. Coat the dough with semolina flour and place it in a baking tray lined with parchment paper or a silicone baking mat.
Final Proofing
Proof at room temperature for 2 hours or double in size, and swell both up and out. The dough should feel light and fluffy.
Cook
Heat the cast iron pan or non stick pan using medium low heat to 175°C. Grease the pan and carefully move the muffins to the pan and cover with the lid. Cook the muffins for 5-7 minutes on one side before turning it over and cooking for another 3-5 minutes. Cook until light golden brown.

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Preparation

Cooking

Total

* includes proofing / resting time (if any)

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Ingredients

Instructions