Bim Ollie Millsom's Sourdough English Muffins

Updated at: Sat, 16 Mar 2024 20:36:48 GMT

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.

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.

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.

1 liked

0 disliked