Sourdough English Muffins
  1. Build the levain and let it ripen 3 hours. Set the butter out to soften while you wait.

  2. Mix everything but the held-back water, butter, and salt. Add salt and remaining water, then work in the butter. Target dough temp 78°F (25°C).

  3. Bulk 3 hours.

  4. Scale at 85g. Shape into tight balls. Dust ring molds with cornmeal and set one ball in each. No molds? Proof them on a half sheet pan, covered.

  5. Proof on the counter 4 to 5 hours, covered with an inverted sheet pan.

  6. Bake at 480°F (250°C) between two sheet pans: 10 minutes clipped, 5 minutes unclipped, flip, 9 more minutes.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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