Oven-Baked Sourdough English Muffins.
Equipment
- 12 inch cast iron skillet
- oven-safe lid or cast iron griddle
Ingredients
- 560 g whole milk 2 ¼ cups
- 183 g sourdough discard (unfed, flat, sourdough starter) ¾ cup
- 1½ tbsp raw cane sugar
- 1 tbsp grey sea salt
- 563 g all-purpose flour, unbleached, + more for dusting countertop 4 ½ cups
- semolina flour or cornmeal, for dusting the muffins
Instructions
- In a large mixing bowl, combine the flour, whole milk, sourdough discard, sugar, and salt, using a wooden spoon or Danish dough whisk.
- Knead the dough for 4-5 minutes on the countertop. Use a dusting of flour to prevent sticking.Place the dough in a non-metal bowl, cover with wrap, and let sit for 6-8 hours on the countertop.
Baking the English muffins
- Preheat the oven to 425℉. Place a 12 inch cast iron skillet in the oven to preheat.
- Turn the dough out onto the countertop that has been lightly floured.Roll the dough out until roughly ¾ of an inch in thickness.
- Use a biscuit cutter to cut out 14 English muffins (depending on the size of your cutter).
- Remove the hot skillet from the oven. Sprinkle the skillet with semolina flour, arrange English muffins (as many as will fit), and dust the tops with a small amount of semolina flour.Bake covered for 10 minutes on each side. Cool on a cooling rack after baking.*Sourdough English muffins freeze well. Place them in a ziplock bag in the freezer for up to 6 months.