Sourdough English Muffins

Another recipe from theclevercarrot.com. The author makes these as an overnight recipe. I do same day. Both options are reflected in the instructions.

Ingredients

245 g ( 1 cup plus 1 tsp) milk, whole or 2%

120 g (1/2 cup) water

56 g (4 tbsp) unsalted butter, cubed

75 g (heaped 1/3 cup) active sourdough starter

24 g (2 tbsp) sugar

500 g (4 cups plus 2 tbsp) all purpose flour

9 g (1 1/2 tsp) fine sea salt

Cornmeal or semolina flour, for dusting

Directions

Make the dough: in a small saucepan, warm the milk, water and butter together. Cool slightly before adding to the dough. In a large bowl, add the sourdough starter and sugar. Pour in the warm milk mixture while whisking to combine. Add the flour and salt. Mix with a fork to form a rough dough, and then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest at room temperature for 30 minutes. After the dough has rested, return to the bowl and work the dough into a semi-smooth ball.

Bulk Rise: Cover the bowl with lightly oiled plastic wrap. Let rise at room temperature 70 F (21 C) until double in size, about 8-10+ hours. Once risen, chill overnight in the fridge. Or, jump to the next step for same-day preparation.

Shape: Remove the cold dough onto a floured work surface. Rest for 10 minutes. Line a sheet pan with parchment paper; sprinkle generously with cornmeal to prevent sticking.

With floured hands, pat the dough into a rectangular shape, about 1/2-inch (1.25 cm) thick. Cut into 10-12 rounds using the rim of a 3 or 5 inch drinking glass, large jar or biscuit cutter. Place the rounds onto your sheet pan and dust the tops with cornmeal.

Second Rise: Cover the dough with a damp towel or inverted rimmed sheet pan. Let rest at room temperature until noticeably puffy, about 1 hour or more depending on temperature. JW NOTE: Don't stress too much about the puffy thing. I found that the muffins got puffier during cooking.

Cook the English Muffins: Warm a large, non-stick skillet or griddle over low heat (250-300ish on my griddle.  Cook on one side for 8-10 minutes, checking at the halfway mark for even browning. Lower the heat if necessary. Flip the dough over, cover, and cook the other side for 8-10 minutes. Repeat to cook the rest of the dough. When the English muffins are ready, they should feel lightweight and the sides should spring back when pressed gently. *See Notes below.

Notes

If you find that your English muffins are cooked on the outside, but slightly undercooked in the center, finish them in a low oven @ 250 F (130 C) until cooked through.