Updated: Jul 31, 2019
I'm not going to lie - I made this recipe on accident out of dough that was completely forgotten about! After refining it a bit, I came up with something that makes an excellent English muffin. The flavor imparted by a long, slow fermentation is the best part about these muffins. You will also achieve the nice nooks and crannies that help absorb lots and lots of butter.
What you'll need
500 grams King Arthur Organic Bread Flour
100 grams King Arthur Organic Whole Wheat Flour
400 grams King Arthur Organic All-Purpose Flour
20 grams Kosher Salt
680 grams warm water
200 grams levain
Cornmeal and Semolina Flour for dusting
If you don't have a mature sourdough starter, check out my week-long process on creating one from scratch. I also like to include some wholewheat flour to help with the flavor profile. You can also substitute with one of the other two flours instead.
First thing you'll need to do is build your levain by mixing together the following (this is in addition to the above amounts)
100 grams mature sourdough starter
50 grams King Arthur Organic Whole Wheat Flour
150 grams King Arthur Organic Bread Flour
170 grams warm water
Since I incorporate a lot of mature starter into the mix, it is ready to use in about 3-4 hours, when it is in its "young" stage. You'll know it's ready to use, not just because of the volume increase, but because when you pull at it you can see a web-like structure has developed. This is my cue to start mixing. Thus, you have to keep an eye on the structure and not just rely strictly on the clock. My ambient temperature is usually between 72-75 degrees Fahrenheit.
Dissolve the 200g of levain into all of the water.
Add the flour and salt, with a splash more water. No need to autolyze this dough since it is so dry and we will be kneading.
Knead with your palm for about 10 minutes to strengthen the dough. After the kneading process, the dough should be smooth and bouncy.
Allow the dough to ferment at room temperature for up to 6 hours, and then Transfer dough to the fridge overnight to continue fermenting overnight (8-12 hours)
After the cold fermentation, take the dough out of the cold environment and let rest at room temperature for about 30 minutes.
Flour your work surface and flatten your dough into a rectangle about 2 centimeters thick.
Put parchment paper on a pan and dust with cornmeal and semolina.
Use a large cup or a round cookie cutter to cut the dough into the English muffin shape. Transfer these to the pan and dust them on top with cornmeal and semolina.
Proof them for about 30 minutes and then cook them immediately.
Heat a cast-iron skillet on low/medium (number 3/4 on my stovetop). Dust cast iron with cornmeal/semolina and cook 4-5 minutes per side. This may vary depending on your stove.
Let cool for about 20 minutes to ensure that the inside is fully cooked before cutting.
You can use a fork to poke them open, a knife, or just bite into them. I've had success with all three. Enjoy.