Sourdough English Muffins

May 23rd, 2020

Adapted from King Arthur Flour. Makes 12 muffins.

Ingredients

  • 372g all purpose flour
  • 157g whole wheat flour
  • 1/2 tbsp dry yeast
  • 1 cup milk
  • 2 tbsp butter, room temperature
  • 114g sourdough starter
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • Semolina, for coating

Instructions

  1. Scald the milk, raising it to 180°F and allowing to cool to 110°F in a large mixing bowl. Melt butter in milk as it cools. Once cooled, whisk in sourdough starter.
  2. While milk is cooling, combine dry ingredients except for semolina in a medium mixing bowl.
  3. Gradually add dry ingredients to liquid ingredients and stir to combine. Mix with hands as the dough stiffens.
  4. Knead dough on a lightly-floured work surface until elastic. Transfer to a lightly-greased bowl, cover and let sit in refrigerator for up to 24 hours.
  5. Divide dough into two pieces and roll each out to 1/2" thick. Cut out muffins with a 3" round cutter.
  6. Place the rounds, evenly-spaced, onto a semolina-sprinkled baking sheet. Sprinkle with additional semolina, cover with plastic wrap and let them rise until light and puffy, about 2 hours.
  7. Carefully transfer the rounds to an ungreased cast iron skillet that has been preheated over medium-low heat.
  8. Cook the muffins for about 10-12 minutes on each side, or until an instant-read thermometer inserted in the center registers 190°F. The muffins should not smoke. If they smoke you should lower the heat because you are FUCKING UP.
  9. Cool the muffins on a rack. Muffins stay good for 4-5 days in a bread box.

Tags

baking sourdough