Bim’s Sourdough English Muffins

253g Milk 

100g Starter

27g Honey or Sugar 

1 Egg

400g All Purpose Flour

7g Salt

Mix everything in a large bowl followed with 4 sets of stretch and folds every 30 minutes (2 hours).

Proof another 2 hours or until it rises 70%.

Option 1: Same day bake, cut the dough into 110g, rise, then cook. With floured hands, make into a ball, then rest dough on a baking sheet, to proof another 2 hours or until double in size.

Option 2: Retard over night in the refrigerator, for a nice flavor and good health benefits. In the morning, pull from refrigerator and cut the dough into 110g. With floured hands, make into a ball, then rest dough on a baking sheet, to proof another 2 hours or until double in size.

Heat up a pan on medium low, put muffins in and cover with a lid, cook 4-6 minutes on each side or until golden brown, then transfer the English muffins to the baking sheet and bake in the oven another 4 minutes at 350F to avoid under cooked inside.

Makes 8 English muffins

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