Sourdough English Muffins
Once you make english muffins at home, you'll never want store bought again. These have all the craggy goodness of the classic holes, which butter can just melt into, plus the tang of sourdough for added flavour. Cooked on the stove top, these are perfect for Sunday brunch!
Ingredients
- 245 grams (1 cup plus 1 tsp) milk, whole or 2%
- 120 grams (1/2 cup) water
- 56 grams (4 tbsp) unsalted butter, cubed
- 75 grams (heaped 1/2 cup) bubbly active starter
- 24 grams (2 tbsp) sugar
- 500 grams (4 cups plus 2 tbsp) All Purpose flour
- 9 grams (1 1/2 tsp) salt
- Cornmeal or semolina flour for dusting
Instructions
Make the Dough
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In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
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Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
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Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
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After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds.
Bulk Rise
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Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C)
Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.
Shape
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In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes. Line a sheet pan with parchment paper and sprinkle a generous amount of cornmeal all over it. This will prevent the dough from sticking.
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With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick. Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn't too thick) You should get 10-12 rounds. Place them onto the cornmeal. Sprinkle tops with more cornmeal.
Second Rise
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Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen.
Cook the muffins
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Warm a large non-stick skillet (you can also use a cast iron griddle, which is what I use) over low heat. Place a few rounds of dough into the pan to fit comfortably. Don't worry, they really won't spread.
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Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
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Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.
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They will stay fresh 2 days, stored in a plastic bag at room temperature.
Recipe Notes
The tip to cooking english muffins is to find balanced heat. If the flame is too high, the outside will brown too quickly leaving the centre undercooked. If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.
You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.
You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them off on Saturday morning for a great treat.
Recipe courtesy of Emilie Raffa's book, Artisan Dough Made Simple. To purchase her book or ready made sourdough starter, see here.