Bim’s Pumpkin Sourdough English Muffins

1,000 g. Bread flour

560 g. Milk 

400 g. Pumpkin puree

300 g. Sourdough discard

80 g. Honey or sugar 

22 g. Salt

3 eggs 


Mix everything in 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 one same day bake cut the dough into ~110g and bake.

Option two retard over night. In the morning cut the dough in to size of your preference ~110 g. (24 English muffins) make a ball, use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size.

Heat up the pan on medium low, put muffins in, cover the lid for 4-6 minutes each side or cook until golden brown, then transfer the English muffins to a baking tray and bake in the oven or another 4 minutes at 350 degrees. 

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