Sourdough English Muffins
INGREDIENTS
2 Tbs 25g) granulated sugar
2 cups (454g) water, warm (110°F-115°F)
1 Tbs active dry yeast or instant yeast
1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise
7 cups (840g) Bolted All Purpose Flour
1/2 cup (56g) Nonfat dry milk
4 Tbs (57g) butter, at room temperature
1 Tbs (18g) table salt
Whole Grain Yellow Cornmeal,for coating
INSTRUCTIONS
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, except the cornmeal, in a large bowl.
Mix and knead by hand, mixer, or bread machine until the dough is soft, elastic, and not overly sticky; add flour if needed.
Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For stronger sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor.
Gently deflate the dough and turn it onto a floured surface. Cover and let rest for a few minutes, to relax the gluten. Divide in half. Working with one piece at a time, roll to ½" thick and cut 3" rounds, re-rolling scraps as needed. Alternatively, divide the dough into 24 pieces, shape into balls, then flatten each into a 3" round.
Place rounds, evenly spaced, on cornmeal-sprinkled baking sheets (12 per sheet). Sprinkle with more cornmeal, cover with plastic wrap, and let rise until light and puffy — about 45–60 minutes (or up to 2 hours if the dough was refrigerated).
Preheat a griddle to 350°F or a frying pan over medium-low heat. Carefully transfer rounds, without crowding, right-side up, onto the cooking surface. Cook 5 minutes on one side, then to flatten, place a cake pan or baking sheet on top, and cook for another 7 minutes. Remove the pan, flip the muffins, and cook 10–12 minutes more, or until a thermometer inserted in the center reads 190°F.
If muffins brown too fast but remain doughy inside, transfer to a preheated 350°F oven and bake until cooked through, about 10 minutes.
Remove the muffins from the griddle, and cool on a rack before splitting in half. Serve toasted or at room temperature. Store leftovers tightly wrapped at room temp for 4–5 days, or freeze for longer storage.
