English muffins with sourdough

A wonderful and easy recipe for English muffins, you just mix the dough before you go to bed. The next morning you mix in a few more ingredients, some waiting time for the fermentation – then you have freshly baked bread for breakfast!

I have previously blogged about how to start your own sourdough starter. I found a good recipe for English muffins made on sourdough which I now want to share. This recipe works perfectly. (Source)

A little tip: oil the vessel in which you are measuring the honey – then all the honey will run out without any problems.

Makes 12 – 15 muffins

Ingredients

THE NIGHT BEFORE
1 cup (2,5 dl) proofed sourdough starter
2 tablespoons honey
2 cups (5 dl) milk
4 cups (10 dl) flour

  1. Mix sourdough, honey, and milk in a mixing bowl until you get a smooth and fine dough.
  2.  Add the flour a little at a time, mixing until the flour is properly incorporated with the milk and the other ingredients.
  3. Cover with a clean towel and leave it at room temperature for 12-16 hours.

THE NEXT MORNING
1 teaspoon baking soda
1 -2 cup (2,5 dl – 5 dl) flour
2 teaspoons salt (preferably sea salt)
1⁄4 cup (4 tablespoons) semolina for sprinkling. 

  1. Stir the mixture. Sprinkle baking powder and salt over the surface of the dough and work it into the dough.
  2. Pour 1 cup (2.5 dl) flour on the baking counter and place the dough on top, work in the flour.
  3. Pour more flour if needed. The dough should remain moist but not stick to your hands. Sometimes more flour may be needed, I have never had to add more flour than 2.5 dl – but it depends mainly on what kind of flour you use.
  4.  Continue kneading the dough for a few more minutes, but do not overwork it! You should achieve a smooth and soft dough.
  5.  Divide the dough into two pieces and roll it to 1.5 cm thick (0,5 inch). Use a cookie cutter or glass that is about 8 cm in diameter and cut out the muffins.
  6. Place these on a baking sheet sprinkled with semolina, leaving plenty of space between the muffins.
  7. Sprinkle some semolina over muffins as well.
  8. Cover and let ferment at room temperature for about an hour.
  9. Heat a frying pan (on medium to low heat) with a mixture of butter and oil,
  10. Bake one side for 4-5 minutes, then turn over the muffins and bake the other side for as long.

So incredibly good no matter what you have on the bread!

Enjoy!

 

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