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Sourdough English Muffins

  • 300g Shipton Mill No1
  • 100g sourdough leaven (100% hydration) I feed with a blend 1/3 each Shipton Mill wholmeal, Dark Rye and White (I have a tub contains 500g each well mixed, just for feeding the leaven)
  • 20g caster sugar
  • 7g salt
  • 40g melted unsalted butter (or adjust the salt above slightly)
  • 1 large egg
  • 100g milk (I use semi skimmed)
  • 60g water
  • Rice flour for dusting (or fine semolina)

Put the ingredients into a bowl and mix well to give a soft dough.
Knead for 7 to 10 mins either by hand or using the dough hook on an electric mixer.
Cover the bowl with a damp cloth and leave overnight at room temp.
Next day, turn the dough onto a lightly floured surface and use your floured hands to press out gently to about 1cm thick.
A lot of the air in the dough will be knocked but there will be a lot that remains.
Cut out circles using a 10cm cutter and place carefully on a baking sheet that has been generously scattered with rice flour, sprinkle some on top of the dough also. Leave to rest for about an hour

This is this is quite a soft dough and using rice flour to dust will help a lot.

Heat a heavy pan or skillet to about 210C and gently place however many muffins will fit. Cook for 7 to 8 min (don't disturb for the first 5) then turn over gently an cook for a further 6to 7 min, remove to a wire rack to cool.