This is a recipe for 12 each Sourdough English Muffins using sourdough starter, a long mix on the electric mixer, and sourdough fermentation. No store bought yeast is used.
Course afternoon tea, Breakfast, breakfast for dinner, lunch, sandwiches
Cuisine American, British, English
Servings 12muffins
Ingredients
200gWhite Sourdough Starter
240gWarm Water80°F/26°C
350gBread Flour
7gSea Salt
7gSugar
10gMilk Powder
7gShortening
Instructions
Scaling
Weigh all ingredients using a digital metric scale.
Mixing
In bowl of electric mixer fitted with the dough hook, stir together all the dry ingredients (flour, salt, sugar, milk powder).
Add warm water, sourdough starter and shortening.
Mix on low speed (speed #1) for 5 minutes until dry ingredients are hydrated, scrape sides as needed.
Mix on speed #2 for 15 minutes until you have a smooth dough that passes a strong windowpane test, which indicates strong gluten development.HINT: Windowpane test means pulling the dough to the point where you can clearly see light through the stretched dough without it easily tearing.
Dough will be wet. Scrape dough using a spatula or bowl scraper onto a bowl sprayed with oil. Cover and rest for 10 minutes.
After 10 minutes, uncover and fold the dough. Fold by puling the dough up from the edge and folding over the center. Turn a quarter of a turn and repeat, for 4-6 folds. Slide hand under the bread and turn it over so folds are on the bottom.
Bulk Fermentation
Cover and set aside at room temperature to bulk ferment (doubling of dough could take about 2-4 hours depending on the maturity of your starter and the temperature). HINT: My dough took 2 hours to double in size in a room that ranged from 72F°-74F° beginning to end.
Folding
Once dough has doubled, dump it onto a generously floured work surface. Dough will be sticky so use plenty of flour to handle it.
Flatten dough gently with floured fingertips.
Fold one third of the dough to the center and fold the second third to the center so you have a loose log.
Dividing
Roll dough log over, seam side down. Cut it into 12 equal pieces (about 2 oz./65 grams per piece).
Preshaping/Rounding
Turn each piece into round dough balls by pulling the sides into the center and pinching together. Turn over, cup hand over the ball and swirl around to form a round ball. Set aside, repeat so you have 12 balls.
Bench Rest
Cover with a clean kitchen cloth and allow to bench rest for 10 minutes.
Sprinkle a cutting board or baking tray liberally with cornmeal.
Makeup & Panning
After 10 minutes, take each ball, place it onto a cornmeal covered baking tray, press to flatten into the cornmeal, flip and press second side. Repeat with each dough ball.
Proofing
Cover with a clean kitchen cloth and allow to proof for 1-1½ hours until rounds are relaxed and puffy.
Baking
Preheat an iron skillet over medium-low heat.
Place proofed dough onto the skillet to bake, 5 minutes until puffed up and bottom is browned.
Flip and bake the muffin on the second side until browned.
Cooling
Place onto a cooling rack. Allow muffins to cool for a least 20 minutes. HINT: The muffins are best made one day ahead of serving as the flavor improves with rest.
Once muffins are cooled completely, cut, toast in a toaster, and serve with butter and jam.
Storing
Store unused muffins in an airtight container for up to two days. Or, cut the remaining muffins in half and place them in a freezer proof bag and freeze for up to 3 months.