SOURDOUGH ENGLISH MUFFINS

I was attracted to Teresa L Greenway's comment on these
Sourdough English Muffins
"Oldie but Goodie"!

I would definitely want to try Teresa L Greenway's recipe
and here it is..

Fresh from the oven
and
spread with butter on these steaming hot muffins.

It is crispy on the outside
and
soft on the inside

Like to have a bite?

Sourdough English Muffins

To convert Sourdough

from 100% hydration to 166%

191g 100% sourdough + 63g water = 254g 166% hydration sourdough

Ingredients

254g 166% hydration sourdough

113g water

57g fresh milk

1 Tbsp melted butter

318g bread flour/all purpose flour

1 & 1/4 tsp salt (added after autolyse)

1. mix all ingredients except salt for 3 min, let rest 20 min

2. add salt, mix another 4min

3. proof dough 4 hours, snf every hour

4. When dough is done bulk fermenting, 

    pour the very wet dough on a very well floured/semolia counter top

5. roll dough out to 1/2" thick, dusting top with flour/semolina

6. use a wide mouth jar to cut dough into 8 circles

7. allow dough to rest 1.5 hours, covered

8. cook on hot griddle 6-10 min on each side, taking care not to brown too much

9. continue cooking muffin in preheated oven 175'C for 5-6 min on both sides 

These muffins have rested 1.5 hours and ready to be cooked.