Sourdough English Muffins Recipe
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Category: |
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Ingredients: |
Ingredients: English muffins
2 cups water 110 degrees
1 T. yeast
2 T. sugar
1/2 cup dry milk
4 T. room temp butter
1 cup of fed starter or discard - I used the starter from Rhonda
7 cups flour, all purpose or bread flour-I used bread flour
2 t. Salt
Mix in stand mixer with dough work until combined 1 or 2 minutes, then knead 5 minutes or so. Add more flour or water as needed. This is a stiff dough but not over stiff. I had to add a few TBS of water to 7 cups of spooned in bread flour to get a nice non-sticky dough.
This is the basics.
You add in order in a large mixer with dough hook or large bowl is doing by hand. Once mixed it needs to raise in a greased and covered bowl 1 1/2 hours. I covered with plastic and a towel. Then take dough out cut in half on floured surface. Let rest 10 minutes. Then roll 1 section to about 1/2 inch. Cut 3 inch circle put on a parchment lined cookie sheet that has cornmeal on it. Put cornmeal on each side of each muffin. Let sit while you cut the rest. Makes at least 18.
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Directions: |
Directions:cook on a flat skillet , no oil or butter
4 to 5 minutes per side
190 degrees internal temp
This is the basics.
You add in order in a large mixer with dough hook or large bowl is doing by hand. Once mixed it needs to raise in a greased and covered bowl 1 1/2 hours. I covered with plastic and a towel. Then take dough out cut in half on floured surface. Let rest 10 minutes. Then roll 1 section to about 1/2 inch. Cut 3 inch circle put on a parchment lined cookie sheet that has cornmeal on it. Put cornmeal on each side of each muffin. Let sit while you cut the rest. Makes at least 18.
You could use second half of dough for english muffing bread. Put in a one pound loaf pan. Let rise for awhile. Put in 350 degree over with another bread pan sprayed with water and set like a lid over the top. Cook 30 min. Remove lid and cook 10 min to brown top a little. I used digital thermometer and took out at 190 degrees.
You will have to clean and remove cornmeal from pan each batch. I used my digital thermometer.
Mix in stand mixer with dough work until combined 1 or 2 minutes, then knead 5 minutes or so. Add more flour or water as needed. This is a stiff dough but not over stiff. I had to add a few TBS of water to 7 cups of spooned in bread flour to get a nice non-sticky dough.
This is the basics.
You add in order in a large mixer with dough hook or large bowl is doing by hand. Once mixed it needs to raise in a greased and covered bowl 1 1/2 hours. I covered with plastic and a towel. Then take dough out cut in half on floured surface. Let rest 10 minutes. Then roll 1 section to about 1/2 inch. Cut 3 inch circle put on a parchment lined cookie sheet that has cornmeal on it. Put cornmeal on each side of each muffin. Let sit while you cut the rest. Makes at least 18.
You need to let the dough rise 1 1/2 hours about.
Whiperwhill holler
https://www.youtube.com/watch?v=9oV375z06Vs |
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