1792. Sourdough English Muffins

When I made english muffin bread a while ago, it instantly became a favorite bread of ours that we would make in bulk and freeze. I particularly liked to recreate a certain breakfast sandwich of it, which is also pictured here using this new batch of sourdough english muffins.

There is a pleasant mild sweetness to the bread which we really like and complements a savoury filling.

Ingredients:

200g active, bubbly sourdough starter

480g water

750g flour

12g salt

2 Tbs honey

1 ½ tsp baking soda

1 ½ tsp baking powder

bran, to dust countertop

Method:

In the morning, feed your sourdough starter. In the afternoon, when it's bubbly and at its peak, assemble your dough.

Whisk together the starter and water until the starter has fully dissolved and turns into a milky liquid. Add the flour and salt and mix together until a shaggy dough forms.

This is a bit of a stiffer dough, so you may need to work with your hands to ensure everything comes together and there are no dry bits of flour left in the bowl.

Cover with a damp bowl cover or tea towel and leave it on the counter to rest overnight for 12 – 18 hours.

The next morning, add the honey, baking soda, and baking powder to the dough. (You can transfer everything to a stand mixer, or mix it together with your hands.)

On a work surface dusted with bran, roll the dough out to about 1/2-inch thickness. Using a round biscuit cutter, cut out the english muffins.

While you are cutting the dough, preheat pan on the stove.

This recipe makes 15 – 20 English muffins depending on how thick you roll out your dough, and how you cut the muffins out.

Turn the heat up on the stove to a medium heat, sprinkle the english muffins with a little bit more bran and place top down on the pan. Turn the heat to low and cook for 5 minutes. Turn the heat back up to medium, flip the muffins over, turn the heat back to low, cover and cook for an additional 4 – 5 minutes.

Bake the muffins in a 350F oven for an additional 5 minutes until the middles are cooked through.

Transfer the muffins to a wire rack and let cool for 10 minutes.

Pierce the edges of the english muffin with a fork all the way around, serve with sweet or savoury fillings or toppings.

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