Sourdough English Muffins

🥘 Ingredients

• dough:**
• final dough*
• flour (bread, 100%, bread, 100%)
  690 g
• oil (10%, 10%)
  70 g
• salt (2%, 2%)
  14 g
• starter 5 fermented flour*
• sugar (1%, 1%)
  8 g
• total: 30 grams starter
• total: 615 grams
• water (65%, 65%)
  450 g

🍳 Cookware

• bowl
• skillet

1. 1

   Gather starter 5 fermented flour* , total: 30 grams starter , total: 615 grams , final dough* , dough:** , sugar , flour , water , sugar , salt .

   starter 5 fermented flour*, total: 30 grams starter, total: 615 grams, final dough*, dough:**, sugar: 4 g (1%), flour: 20 g, water: 215 g (65%), sugar: 4 g (1%), salt: 7 g (2%)
2. 2

   _16 hours before BAKE with ⏱️ 5 hours to make dough, an 8 fridge rest, and a ⏱️ 2 hours pre-bake rest._
3. 3

   Scald milk by heating it to 180-185* F
4. 4

   Target dough temperature is 78 ̊F (26 ̊C). This is very similar to the procedure for the bagels. Mix: Mix water and salt in a large bowl . Add culture and stir until the mixture is milky in color. Add flour , ensuring it is thoroughly incorporated. Allow the dough to rest, covered with a damp towel or lid, somewhere warm for ⏱️ 1 hour . [Feed the remaining culture for future use. You won’t need any more for this recipe.] Folds: Perform a stretch & fold. Allow to rest, covered, somewhere warm, for ⏱️ 1 hour . Build some tension with a tuck & rotate. Allow to rest, covered, somewhere warm, ⏱️ 1 hour . Tuck & rotate again. Rest, covered, somewhere warm, ⏱️ 2 hours . Tuck & rotate a final time. Move the dough to the fridge for at least ⏱️ 8 hours , up to ⏱️ 48 hours . Remove dough from fridge and portion into seven about 100g balls. Optionally, you can roll the dough in semolina flour for a quintessential english muffin texture. Cover dough balls with a damp towel and allow to rest for ⏱️ 2 hours . If you kitchen is on the cooler side, rest them in a warm oven with a coffee mug of boiling water for ⏱️ 1 hour .

   water: 225 g (65%), salt: 7 g (2%), flour: 345 g (bread, 100%), flour: 325 g (bread, 100%), water: 10 g
5. 5

   **BAKE** Preheat oven to 300 ̊F (150 ̊C). Heat a skillet over medium low with some high temp cooking oil . oil the back of a silicone turning spatula and place a dough ball in to the hot skillet. Lightly press the ball into a thick disk using the back of the spatula. Cook each side for ⏱️ 2-4 minutes over medium low heat until golden on both sides. Move to the oven to finish baking for ⏱️ 15 minutes .

   oil: 35 g (10%), oil: 35 g (10%)
6. 📝

   Servings: 6 muffins

7. 📝

   Adapted from Rosehill Sourdough Recipe