I made some basic Paul Hollywood English Muffins a little while ago, adding cheese and black pepper to spruce up the flavours, but after seeing this recipe I was dying to make some sourdough muffins. Being a bit nervous with my starter (I've been quite neglectful) I did add some standard dried yeast to the recipe which worked a treat, but it probably wasn't necessary if you want to go for an authentic sourdough.
8 hours fermentation, 15 mins shaping, 45 mins proofing, 15 minutes cooking
Makes 8-10 muffins (which last about a week)
You will need:
- 110g white sourdough starter (100% hydration)
- 160g strong white bread flour
- 100g whole wheat bread flour
- 276g milk
- 75g flour
- 4g yeast
- 3/4 tsp salt
- 1 tsp baking powder
- 1.5 tsp honey (or agave syrup)
1. Mix the stage 1 ingredients in a bowl, cover and leave for 8 hours or overnight
2. Add the stage 2 ingredients (making sure the yeast is not directly next to the salt) and mix to a sticky dough. Hand mix on a floured surface for about 7-8 minutes until it becomes less sticky.
3. Roll out the dough to about 1cm thick and cut into 3 inch circles. Place them on semolina or flour dusted baking paper.
4. Cover and let proof for 45 minutes.
5. Lightly oil a griddle or flat pan and cook the muffins for about 7-8 minutes on each side (they should really puff up during this stage). Leave to cool and then toast before eating.
It's a very sticky dough to work with, but other than that it's such a simple recipe and the results are delicious! If you have any hints or tips for sourdough muffins, or have tried the recipe, please let me know in the comments!