Sourdough English Muffins

There is something about a freshly toasted English muffin. Split,with all the nooks and crannies filled with melted butter, I think it makes a perfect breakfast side. This is an easy recipe, but takes all night for bulk fermenting.

Ingredients:

100 grams active starter

15 grams sugar or honey

225 grams milk

125 grams water

45 grams unsalted butter softened 

500 grams AP flour

Corn meal for dusting 

Start with 100 grams of very active starter. It should be bubbly and risen. Add starter to the bowl of your stand mixer. 

Add all ingredients except the corn meal. Using a dough hook, mix on low speed for 1 minute. Allow the dough to autolysis for about 5 minutes. This allows the flour to absorb the water and milk. After resting, knead dough on speed 2 for about 8 to 10 minutes. Dough will be shiny and somewhat sticky. Cover bowl and allow to rise overnight. You can also transfer the dough to a graduated bowl to better track rise.

In the morning , transfer dough to a well floured counter top. Divide dough into 10 equal pieces and roll into balls.

Flatten the bottoms of the balls in corn meal. Place 4 or 5 balls in a cast iron pan and cover, baking on medium low heat , for about 4 minutes. I like to rotate the muffins about a quarter turn every 2 or 3 minutes to help with even browning.

Flip muffins and slightly press flattening the other side. 

Flip occasionally, until center temperature is at least 210 degrees Fahrenheit. Remove and so the rest of the muffins until all are done. Serve while still warm.

Enjoy.