I was reminded this week that just because something seems simple and easy to me, it still can be challenging to someone else. My goal with this post is to include all the steps for English muffins. This post will make English muffins simple and easy.
Step 1 Mix:
Use my master recipe, link at bottom of this post. Mix all ingredients together Continue through stretch and folds. Cover the container and place in refrigerator to ferment for about 24 hours.
Step 2 Let rise:
Remove from refrigerator set on counter until about double in bulk. This can take several hours.
Step 3 Rollout dough:
Place sourdough on a floured surface and divide in half. Cornmeal can also be used. Place half back into container to roll out later. Roll out dough flouring both sides as needed to keep from sticking. If it doesn’t want to roll out, let rest 15 minutes and try again. Roll out until about 1/2“ uniform thickness. Use a biscuit cutter or drinking glass to cut rounds. Place on a parchment covered baking sheet. Continue until all dough has been rolled out and cut into circles.
Step 4 Rise:
Allow to rise until puffy. Can take 15-30 minutes depends on temperature of dough and kitchen. Picture below is before rise.
Step 5: Cook: Place rounds in med/medhigh cast iron skillet. 8-10 minutes on each side until browned. Done when internal temp is 190F.
Step 6 Cool:
Transfer to cooling rack continue cooking in batches in cast iron until all are done.
Step 7 Enjoy and store:
Split with a fork. Poke with a fork all the way around then gently pull apart. Store in sealed container for 1-3 days. If longer storage is needed Pkace in sealed container in the freezer.
I hope you enjoy making English muffins as much as I do. It’s a simple and easy way to practice your sourdough skills.
link to my master sourdough recipe:
Those look delicious 🤤
Thank you.