* Exported from MasterCook *
Muffins, Sourdough English
Recipe By : King Arthur Flour Co
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar -- (25g)
2 cups warm water -- (110F-115F), (454g)
1 tablespoon active dry yeast -- or instant yeast
1 cup sourdough starter -- ripe or discard (227g)
7 cups Unbleached All-Purpose Flour -- (843g)
1/2 cup nonfat dry milk -- or Baker's Special Dry Milk (43g)
1/4 cup butter -- at room temperature, (4 Tbsp, 57g)
1 tablespoon salt
1/4 teaspoon sour salt -- optional; for enhanced sour flavor
semolina flour -- or cornmeal for coating
Who doesn't love English muffins? Homemade sourdough muffins seem
even more scrumptious, and some of the taste-testers here had to
admit that these crusty, chewy, tangy gems were some of the best
they'd ever eaten.
Note: ripe starter will give you a more vigorous rise.
PREP: 25 mins
BAKE: 20 to 34 mins
TOTAL: 2:45
YIELD: 2 dozen large muffins
Combine all of the dough ingredients, except the cornmeal/semolina,
in a large bowl.
Mix and knead - by hand, electric mixer, or bread machine - to form a
smooth dough. The dough should be soft and elastic, but not
particularly sticky; add additional flour if necessary.
Place the dough in a lightly greased bowl, cover, and set it aside to
rise for about 1 1/2 hours, or until it's noticeably puffy. For most
pronounced sour flavor, cover the bowl, and immediately place it in
the refrigerator (without rising first). Let the dough chill for 24
hours; this will develop its flavor.
Gently deflate the dough, turn it out onto a lightly floured work
surface, cover it, and let it sit for a few minutes, to relax the
gluten. Divide the dough in half. Working with one piece at a time,
roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining
scraps. Repeat with the remaining half of dough.
Alternatively, divide the dough into 24 pieces (total). Shape each
piece into a round ball, then flatten each ball into a 3" round. For
a somewhat more even rise as the muffins cook, flatten each ball
slightly larger than 3", and trim edges with a 3" cutter (or trim all
around the edge with a pair of scissors). Muffins with cut (rather
than flattened) sides will rise more evenly.
Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled
baking sheets (12 per sheet). Sprinkle them with additional cornmeal
or semolina, cover with plastic wrap, and let them rise until light
and puffy, about 45 to 60 minutes. If the dough has been refrigerated
overnight, the rise time will be about 2 hours.
Carefully transfer the rounds (as many as a time that will fit
without crowding) right-side up to a large electric griddle preheated
to 350F, or to an ungreased frying pan that has been preheated over
medium-low heat.
Cook the muffins for about 10 to 12 minutes on each side, or until an
instant-read thermometer inserted in the center of a muffin registers
190F. The edges may feel a bit soft; that's OK.
Remove the muffins from the griddle, and cool on a rack. Store
tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
Tips: Don't have any starter? Here's a recipe for homemade sourdough
starter. If you're making it from scratch, you'll need to feed it for
5 to 7 days before it's ready for baking. Want a head start? Purchase
our classic fresh sourdough starter - it'll be ready for baking about
24 hours after it arrives at your door. Looking for tips, techniques,
and all kinds of great information about sourdough baking? Find what
you need in our sourdough baking guide.
To shorten cooking time, use a lidded electric fry pan heated to
325F. Cook the muffins for about 10 minutes without the lid (or until
they're nicely browned), turn them over, and add the lid. Don't set
the lid on tight; leave a small opening for any steam to escape. Cook
the muffins for an additional 8 to 10 minutes, until their bottom
sides are browned.
For best sourdough flavor, refrigerate the dough for 24 hours before
shaping and cooking the muffins.
This recipe is easily halved, if you don't want to make 2 dozen
muffins. Halve all of the ingredients; for a slightly faster rise,
reduce the yeast to 2 teaspoons, rather than 1 1/2 teaspoons.
If you're having trouble getting muffins to cook all the way through
on the stove top, cook until golden brown on both sides, then
transfer to a preheated 350F oven and bake until the muffins'
interior shows no sign of wet dough, about 10 minutes or so.
For best shape, cook muffins for about 5 minutes on their first side;
then lay a cake pan, cookie sheet, or similar flat (though not overly
heavy) object atop them. Continue cooking for 7 minutes or so; then
remove the pan, turn muffins over, and finish cooking without the pan
on top. This helps keep muffins flat across the top (rather than domed).
Cal 171, Fat 2g, Carb 32g, Sod 270mg, Fiber 1g, Pro 5g
S(Internet address):
https://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe
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Per Serving (excluding unknown items): 174 Calories; 2g Fat (12.3%
calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 323mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0818