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KIDDOCJJ
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SOURDOUGH ENGLISH MUFFINS

(makes 10)

 Growing up in San Francisco, Sourdough is in my DNA, whether I like it or not (I LOVE IT!).  And I'm a huge fan of using these lovely babies for more than just breakfast - in fact, they are my number one choice for a juicy burger or a BLT.  I was inspired by the  BOUCHON BAKERY  Cookbook - Sebastien Rouxel's recipe has never failed me.  However, I do add more sourdough starter and use a finer cornmeal to encrust these muffins.  In a pinch, you can take all the batter and put it into a greased and cornmeal coated bread pan, bake it at 350 for about a half hour, and you'll have PERFECT English Muffin sandwich bread - my son's favorite!

Growing up in San Francisco, Sourdough is in my DNA, whether I like it or not (I LOVE IT!).  And I'm a huge fan of using these lovely babies for more than just breakfast - in fact, they are my number one choice for a juicy burger or a BLT.  I was inspired by the BOUCHON BAKERY Cookbook - Sebastien Rouxel's recipe has never failed me.  However, I do add more sourdough starter and use a finer cornmeal to encrust these muffins.  In a pinch, you can take all the batter and put it into a greased and cornmeal coated bread pan, bake it at 350 for about a half hour, and you'll have PERFECT English Muffin sandwich bread - my son's favorite!

  WHAT YOU NEED:   - griddle  - stand mixer with paddle  - English muffin rings **see note   INGREDIENTS:   - 2 cups flour (I used 1 1/4 cup all purpose and 3/4 cup whole wheat)  - 2 TB sugar  - 1 TB yeast  - 3/4 tsp sea salt  - 1 cup sourdough starter or  biga  at room temp  - 9 ounces whole milk, warm  - 1 1/2 TB canola or vegetable oil  - cornmeal for sprinkling; vegetable oil spray

WHAT YOU NEED:

- griddle

- stand mixer with paddle

- English muffin rings **see note

INGREDIENTS:

- 2 cups flour (I used 1 1/4 cup all purpose and 3/4 cup whole wheat)

- 2 TB sugar

- 1 TB yeast

- 3/4 tsp sea salt

- 1 cup sourdough starter or biga at room temp

- 9 ounces whole milk, warm

- 1 1/2 TB canola or vegetable oil

- cornmeal for sprinkling; vegetable oil spray

 **A few words about  English Muffin Rings :  If you don't have any (and I recommend that you do), you can save up your tuna cans, remove the labels and both lids, run them through the dishwasher and save them up. Both the molds you can buy, and tuna cans can run amuck in your drawer. The perfect "storage unit" is an empty Ziplock box (gallon size).  You can use these molds to shape eggs for frying, or even scrambled eggs to make little frittatas. They serve double duty as large cookie or biscuit cutters, and are terrific when cutting puff pastry or pie crust. Buy the stainless so they don't rust.

**A few words about English Muffin Rings:

If you don't have any (and I recommend that you do), you can save up your tuna cans, remove the labels and both lids, run them through the dishwasher and save them up. Both the molds you can buy, and tuna cans can run amuck in your drawer. The perfect "storage unit" is an empty Ziplock box (gallon size).

You can use these molds to shape eggs for frying, or even scrambled eggs to make little frittatas. They serve double duty as large cookie or biscuit cutters, and are terrific when cutting puff pastry or pie crust. Buy the stainless so they don't rust.

  INSTRUCTIONS:   1.  Put the paddle attachment on to your stand mixer.   Into its bowl, put the flour(s), salt, yeast and sugar.  2.  Briefly mix the ingredients with mixer on low speed.

INSTRUCTIONS:

1.  Put the paddle attachment on to your stand mixer.   Into its bowl, put the flour(s), salt, yeast and sugar.

2.  Briefly mix the ingredients with mixer on low speed.

 3.  Make a well in the center of the dry ingredients and pour in your starter.

3.  Make a well in the center of the dry ingredients and pour in your starter.

 4.  Mix on low to start to moisten the dry ingredients.  Don't worry, this shaggy mass will transform in front of your eyes.

4.  Mix on low to start to moisten the dry ingredients.  Don't worry, this shaggy mass will transform in front of your eyes.

 5.  Turn the speed up to medium-low and pour your milk in slowly until well mixed.  6.  Increase speed to medium and add the oil and beat for about 2-3 minutes until the dough is sticky and elastic. It will be quite wet.  7.  Remove the beater, scrape down the sides, and let dough rest for an hour, uncovered.

5.  Turn the speed up to medium-low and pour your milk in slowly until well mixed.

6.  Increase speed to medium and add the oil and beat for about 2-3 minutes until the dough is sticky and elastic. It will be quite wet.

7.  Remove the beater, scrape down the sides, and let dough rest for an hour, uncovered.

 8.  Now prepare your muffin rings.  Arrange them on a griddle.  Spray the interiors with vegetable oil spray and then generously sprinkle cornmeal in the bottom.

8.  Now prepare your muffin rings.  Arrange them on a griddle.  Spray the interiors with vegetable oil spray and then generously sprinkle cornmeal in the bottom.

 9.  After an hour your dough will have doubled in size and should have tons of fine bubbles at the surface.  If not, let it sit out a bit more until light and bubbly.   

9.  After an hour your dough will have doubled in size and should have tons of fine bubbles at the surface.  If not, let it sit out a bit more until light and bubbly.

 

 10.  Use a 1/4 cup measure to scoop out the dough and place into each ring.  You may have enough for another 1-2 muffins, depending on your flour mix and the rise of your dough.

10.  Use a 1/4 cup measure to scoop out the dough and place into each ring.  You may have enough for another 1-2 muffins, depending on your flour mix and the rise of your dough.

 11.  Sprinkle more cornmeal on the surface of your dough.  12.  Spray one side of a large sheet of parchment or saran wrap with vegetable oil and place the oiled side over your dough.  13.  Let proof for 30-45 minutes until dough is puffy and slighly over the top of the rings.   14.  With a wet finger, dab the surfaces gently to flatten.

11.  Sprinkle more cornmeal on the surface of your dough.

12.  Spray one side of a large sheet of parchment or saran wrap with vegetable oil and place the oiled side over your dough.

13.  Let proof for 30-45 minutes until dough is puffy and slighly over the top of the rings. 

14.  With a wet finger, dab the surfaces gently to flatten.

 15.  Place the griddle over two burners on medium for minutes, then switch to low and let muffins cook for another 8-10 minutes.  ( Some will leak from the bottom ,as you can see above.  With the edge of a knife or bench scraper, just press firmly on the top of the ring and essentially the excess on the bottom will be cut away)  Remove those scraps.  16.  Turn the muffins over, increase heat to medium again and cook for another 5 minutes. If some of the muffins are more pale, rotate their positions on the griddle to cook evenly.

15.  Place the griddle over two burners on medium for minutes, then switch to low and let muffins cook for another 8-10 minutes. ( Some will leak from the bottom ,as you can see above.  With the edge of a knife or bench scraper, just press firmly on the top of the ring and essentially the excess on the bottom will be cut away) Remove those scraps.

16.  Turn the muffins over, increase heat to medium again and cook for another 5 minutes. If some of the muffins are more pale, rotate their positions on the griddle to cook evenly.

 17.  Insert a skewer into the side of one muffin.  If sticky, cook on low for another 5-8 minutes until skewer inserted comes out clean.  18.  Remove the muffins, rings and all, to a cooling rack.  After a few minutes, remove the rings.  19.  ENJOY! You did it!

17.  Insert a skewer into the side of one muffin.  If sticky, cook on low for another 5-8 minutes until skewer inserted comes out clean.

18.  Remove the muffins, rings and all, to a cooling rack.  After a few minutes, remove the rings.

19.  ENJOY! You did it!