Sourdough English Muffins

Ingredients

• 500 g bread flour
• 350 g water (warm)
• 100 g active sourdough starter
• 10 g fine sea salt

Instructions

1. 1

   Autolyse

   Mix flour and water. Cover and rest 30–60 minutes.

2. 2

   Add Starter & Salt

   Add active starter and salt. Mix using the pinch-and-fold method until incorporated.

3. 3

   Bulk Ferment

   Over 4–5 hours, perform 4–6 stretch-and-folds spaced 30–45 minutes apart.

4. 4

   Pre-Shape

   Turn onto a floured surface. Shape into a loose round and bench rest 20 minutes.

5. 5

   Final Shape

   Shape into a tight boule. Place seam-side up in a floured banneton.

6. 6

   Cold Proof

   Cover and refrigerate 8–16 hours.

7. 7

   Score & Bake

   Preheat Dutch oven to 500°F. Score dough. Bake covered 20 min, then 450°F uncovered 20–25 min.

Nutrition Facts

Tips & Tricks

• •Your starter must be active and bubbly — do the float test.
• •The cold proof is where the tangy flavour develops — don't skip it.
• •Steam from the Dutch oven is essential for a crispy, blistered crust.