Sourdough English Muffins
This recipe was written by Emilie Raffa, The Clever Carrot.
It is from her book Artisanal Sourdough Made Simple. This book gave me the confidence to dive into my sourdough journey and one you should definitely add to your cookbook collection!
It is loaded with tons of delicious, approachable sourdough recipes.
Sourdough English Muffins
INGREDIENTS
245 g (1 cup plus 1 tsp) whole milk or 2%
120 g (1/2 cup) water
56 g ( 4 tbsp) butter, cubed
75 g (heaping 1/3 cup) bubbly, active starter
24 g ( 2 tbsp) sugar
500 g (4 cups plus 2 tbsp) all-purpose flour
9 g (1 1/2 tsp) salt
cornmeal, for dusting
DIRECTIONS
Make the Dough: In a small saucepan, warm the milk, water, and butter together over low heat. Cool slightly before adding to the dough.
Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, white whisking to combine. Add the flour and salt, mix until a rough, shaggy dough. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds.
Bulk Rise: Cover the bowl with a damp towel and let rise until doubled in size, 8-10 hours. Once risen, chill overnight in the refrigerator.
Shape: In the morning, remote the cold dough onto a floured work surface and let rest 10 minutes. Line a sheet pan with parchment paper and sprinkle generously with cornmeal to prevent sticking.
With floured hands, pat the dough into a rectangle or oval shape, about 1/2 in thick. Cut into 10-12 rounds using the rim of a drinking glade or 3 inch cookie cutter, Place the rounds onto your sheet pan and sprinkle the tops with cornmeal.
Second Rise: Cover the dough with a damp towel and let rest until puffy, about 1 hour, depending on the temperature. (Mine took closer to 2 hours)
Cook the Muffins: Warm a large nonstick skillet over low heat. Please a few rounds of dough into the pan to fit comfortably; they do not spread very much with cooking. Cook on one side for 10-15 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 10-15 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
Transfer the muffins to a white rack to cool, and cook the remaining rounds of dough in the skillet. When ready to serve, split open with a fork along the sides.
These English muffins will stay fresh up to 2 days, stored in a plastic bag at room temperature.
-recipe adapted from Artisanal Sourdough Made Simple by Emilie Raffa-
