These Sourdough English Muffins will bring a smile to your face and another use for your sourdough starter discard!
*A baking friend asked me can I bake these English Muffins in the oven? Yes, of course! So, instead of cooking them in a pan, I baked muffins today.😄
This dough is so simple to put together the night before, shape them in the morning and bake or cook up. Perfect for breakfast! 😘
Compared to the traditional English Muffins, these Sourdough English Muffins are softer, fluffier yet chewy texture.😉
👆Line a parchment paper onto dough and then lay a baking pan (though not overly heavy) atop them. This helps keep muffins flat across the top (rather than domed).
👆One burger is gone...😂
Sourdough English Muffins英式松饼
Ingredients:
160g Bread flour
15g Sugar
1g Salt
100g Sourdough starter discard/active
40g Milk
35g Water
6g Coconut oil/ butter
Directions:
1. Combine all the ingredients except coconut oil and mix well.
2. Add coconut oil and knead til you get a smooth and elastic dough.
3. After kneading, make it round, then leave it at a warm place for 1-2 hours
4. Put it in fridge overnight( about 8-10 hours).
Next day:
1. Leave the dough in room temperature for 30 minutes or 1 hour.
2. Press the dough with your hands to release gas in the dough and deflate and divide it into 4 equal pieces and make them round.
3. Cover them with a wet cloth or plastic wrap and rest for 15 mins.
4. After resting, deflate the dough and round it again. Sprinkle cornmeal/sugee flour and set the rounds on this to rise. Dust tops of muffins with cornmeal also.
5. Cover them with plastic wrap or a wet cloth, leave it at a warm place until they get double in size. (second fermentation) It takes about 60+- minutes
6. Preheated the oven at 200℃. Line a parchment paper onto dough and then lay a baking pan (though not overly heavy) atop them. This helps keep muffins flat across the top (rather than domed). Bake for 18-20 minutes or until .
Note:
- You can easily double the recipe to make more muffins.
- Recipe for frying English muffin, please refer to my previous post: https://bakewithkaren.blogspot.com/2020/10/flying-pan-bread.html
Happy Baking!
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