Sourdough English Muffins

Sourdough English Muffins

from amybakesbread.com
50 min

Fork tender, chewy and delicious, these English muffins are made with 100% sourdough, making them incredibly tasty AND easy on your tummy. Toast them up and spread with butter or jam for the perfect morning breakfast.

Ingredients

  • 6 grams sourdough starter (ripe/bubbly/active, about 1 teaspoon)
  • 60 grams all-purpose or bread flour (scant 1/2 cup)
  • 60 grams water (about 1/4 cup)
  • 115 grams levain (ripe/active/bubbly, see recipe notes, about 1/2 cup)
  • 55 grams milk (whole or 2% works best, warmed to around 90 degrees F, about 1/4 cup)
  • 275 grams water (about 1 cup plus 2 Tablespoons)
  • 30 grams unsalted butter (melted and cooled, about 2 Tablespoons)
  • 10 grams granulated sugar (about 2 teaspoons)
  • 12 grams salt (about 2 teaspoons)
  • 600 grams bread flour (about 4-5 cups)
  • semolina or cornmeal for rising/dusting
  • 30 grams unsalted butter (for cooking, about 2 Tablespoons)

Directions

  1. 1

    Mix together 6 grams of ripe/bubbly/active sourdough starter with 60 grams all-purpose flour and 60 grams water. Cover and keep levain at 78 degrees Fahrenheit for 10-12 hours until bubbly, active and ripe.

  2. 2

    To the bowl of a stand mixer, mix together the ripe levain, milk, water, melted butter, sugar, salt and bread flour. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. I like to reserve about 70 grams of bread flour (about 1/2 cup) and add it in as the dough kneads together, making sure that I'm not adding too much flour to the dough.