Bim Ollie Millsom's Sourdough English Muffins

Same day directions

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes and proof at 77 degrees for 2 hours or cold retard in fridge overnight. Updated directions: use Rubaud mixing method 4 minutes 3 times rest 5 minutes followed with 3 sets of coil fold let it bulk rise 3 hours 60% rise then shape. Or Mixer directions: In stand mixer bowl (Ooni) mix milk and, flour and egg mix at low speed for 3 minutes rest the dough for 30 minutes then add starter mix at lower speed for 5 minute during 3 minutes add salt, rest the dough forv30 minutes then slap and fold, following with 2 coil fold 1 hour apart then continue bulk fermentation for 3 hours

Step 2

Cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size. ( like 80-85 grams)

Step 3

Heat up the pan on medium low, put muffins in and covered the lid for 4 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air fryer another 4 minutes at 375 This way is to avoid uncooked inside English muffins.