Sourdough Discard English Muffins

Aug 6

Aug 6 Sourdough Discard English Muffins

I love this no-knead recipe for soft, fluffy English muffins! These are easy to make and because they are cooked on a griddle or pan, there is no need to turn on the oven! They also freeze exceptionally well and can be toasted straight from frozen.

RECIPE NOTES: I use sourdough discard with 100% hydration (1:1:1 feeding ratio). You can use it cold, straight from the fridge. Do not be tempted to add extra flour even if the dough feels really sticky at first. For tasty English muffins, the dough should be wet and soft. Freeze the cooked muffins split in half if you want to toast them straight from frozen.

Makes about 12 English muffins (using a 7cm diameter round cutter)

ENGLISH MUFFIN DOUGH

sourdough discard, 150g (1/2 cup)

milk (full fat), 185g (about 3/4 cup)

instant dry yeast, 3g (5ml or 1 teaspoon)

flour (bread/high-grade), 225g (1 + 1/2 cup)

sugar (caster), 15g (15ml or 1 tablespoon)

butter (unsalted), 15g (15ml or 1 tablespoon) - melted

salt (fine), 3g (2.5ml or 1/2 teaspoon)

1. Measure the discard, milk and yeast into a large mixing bowl and combine briefly using a spoon.

2. Add the flour on top followed by the sugar, melted butter and salt.

3. Combine the ingredients using a dough hook (on a slow speed if you have a free-standing electric mixer) or using a spatula until the dough is uniform - you do not have to knead the dough, just mix until uniform.

4. Leave it to prove in a bowl covered by a tea towel in a warm, room temperature spot (but not in direct sunlight).

5. Once the dough has doubled in size (about 1 - 2 hours depending on your room temperature) dust a clean work surface with extra flour and remove the dough from the bowl using a dough scraper if you have (the dough should be soft and sticky).

6. Dust the top of the dough with extra flour and roll (or press with your hands) to a thickness of about 1 cm.

7. Cut the dough into rounds - I use a 7cm diameter round cutter.

If you do not have a dough cutter, you can divide the dough into 12 pieces and roll into balls instead before flattening them with your hands.

8. Press together the remaining dough and repeat cutting out rounds until you have used all the dough (I usually get around 12 muffins of 7cm diameter).

9. Sprinkle a large baking tray with flour (or semolina or polenta if you have) and place the dough rounds on the tray. Sprinkle the tops with a little extra flour or polenta.

10. Leave the muffins to prove again until about double in size for about 30 - 60 minutes (depending on your room temperature).

11. Once the muffins are proved, heat a griddle or pan to a low to medium heat (I use a 25cm round crêpe pan on an induction stove using setting number 4).

12. Cook the muffins (I do this in batches of three to four at a time) for about 5 - 6 minutes before turning over and cooking the other side for another 5 - 6 minutes. The internal temperature should be about 93°C if you have a thermometer or split one open to check.