Breads (Sourdough) - Soft Buns/Rolls
Sourdough English Muffins
June 08, 2021
| Recipe by Bake with Paws
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My sister in-law loves to buy English Muffins from the bakery near our place. After trying them I was inspired to try it with sourdough. I did some research online and I used my sourdough discard since I happened to have enough in my fridge. They turned out very well. They are soft and moist, very mild sourness and slightly doughy. It is supposed to be doughy in the centre so that it will get crispy on the outside with a soft texture inside when you slice and toast it.
When I heard the word "muffin" I thought it is a cake but this is actually is a bread. An English Muffin is usually sliced horizontally, toasted and buttered. And it can be eaten with sweet or savory toppings.
How to store English Muffins:
Store in an airtight container in the fridge for up to 4 - 5 days or in the freezer up to 2 months. Thaw the frozen muffins overnight in the refrigerator and toast before eating.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How to Make Sourdough English Muffins
Yields: 7 Muffins
INGREDIENTS:
300g bread flour (I used Japan High Gluten Flour) or 50% bread flour + 50% all purpose flour if you do not your muffin so chewy
100g sourdough discard, room temperature (young or 3 - 4 days old discard)*
30g brown sugar (I used organic brown sugar)
1 tsp (6g) salt
165g - 175g milk
Semolina flour or cornmeal for dusting
* You may also use newly fed sourdough starter at its peak
Utensils:
9 cm X 3 cm round burger ring X 7 pieces (greased or lined the inner ring with parchment paper)
Baking tray
METHOD:
- Kneading (10.30 pm):
- Put all ingredients into a bowl of stand mixer. I usually dilute starter with water first then only add in flour, sugar and salt.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for around 10 - 12 minutes or until the dough comes together, become soft and smooth. Do not required to check windowpane stage.
- 1st Proofing/Resting (11.00 pm):
- Round up the dough. In the same bowl, keep it covered with cling film or use a lid and let the dough ferment for about 8 - 10 hours at about 23C room temperature. I left it in air-cond room.
- Shaping (9.00 am):
- By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 7 equal portions (around 85g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball and let them rest for 15 minutes to relax. Please watch the video here "How to shape bun"
- Flatten the dough slightly on semolina flour or cornmeal on both sides.
- Place muffins onto the baking tray. Make sure they are about 2 inches apart.
- Place the prepared round burger ring on each bun.
- Final Proofing:
- Cover with kitchen towel. Let the muffins proof at a warm place until the dough rise double in size.
- Baking:
- Preheat oven at 220C (top and bottom heat) or 210C (fan-forced) for 15 minutes.
- Place a heavy non-stick baking tray on top. If you do not have a non-stick tray then place a parchment paper before placing the tray.
- Bake in a preheated oven for about 15 minutes, or until the top are golden brown.
- Remove tray from oven. Then remove the rings and let the muffins cool on rack. Slice and toast to serve.
Pan Toast/Bake Method
Yields: 6 Muffins
INGREDIENTS:
300g all purpose flour (I used half bread flour + half all purpose flour as I like slightly chewy texture)
100g sourdough discard, room temperature (young or 3 - 4 days old discard)*
20g brown sugar (I used organic brown sugar)
1 tsp (6g) salt
165g (80g milk + 85g water), you can use all milk
Semolina flour or cornmeal for dusting
* You may also use newly fed sourdough starter at its peak
Utensil:
Baking tray, lined with parchment paper
Non-stick skillet with lid
METHOD:
- Kneading (10.30 pm):
- Put all ingredients into a bowl of stand mixer. I usually dilute starter with water first then only add in flour, sugar and salt.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for around 10 minutes or until the dough comes together, become soft and smooth. Do not required to check windowpane stage.
- 1st Proofing/Resting (11.00 pm):
- Round up the dough. In the same bowl, keep it covered with cling film or use a lid and let the dough ferment for about 8 - 10 hours at about 24C room temperature. I left it in air-cond room. I found my dough quite weak and decided to make one set of stretch and fold after 30 minutes. You may need more than one S&F if your dough still weak.
- Shaping (9.00 am):
- By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 6 equal portions (around 100g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball and let them rest for 15 minutes to relax.
- Flatten the dough slightly on semolina flour or cornmeal on both sides. Place the muffins on lined baking tray.
- Final Proofing:
- Let the muffins proof for another 60 minutes at a warm place until the dough rise about double in size.
- Pan Toast/Bake:
- Preheat your non-stick skillet over low heat.
- Place 3 muffins (depend on the size of your skillet) into it. Gently press down the muffins with spatula to flatten. Cover and cook for about 4 minutes. Turn the muffins over, cover and cook for another 4 minutes. (If you do not have skillet with cover, you can either cook the muffins 5 - 6 minutes each side or you may want to bake the muffins further (after pan toast) in the oven for another 8 minutes approximately in a preheated oven at 190C).
- Let the muffins cool on the rack completely before slicing. Slice and toast to serve.
Thank you these turned out AMAZING!
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Good to hear that you like it..
DeleteCheers & stay safe :)
Hi, is there any way to substitute the sourdough discard with instant yeast?
ReplyDeleteHi, thanks for reading this recipe. Yes you can use yeast. Please google search for english muffins recipe. There are plenty of recipe using instant yeast. I have not tried with instant yeast yet.
DeleteCheers :)
Hi! If I wish to half cook the muffins and freeze them so that the following morning I can cook them, may I know if this is advisable, or if I should fridge/cold retard the uncooked dough instead? Also, would I need to defrost before pan frying or can I do it direct from freezer? Thank you!
ReplyDeleteHi,
DeleteThanks for reading this recipe. Please do not freeze the uncooked dough. You can freeze the cooked muffins instead. However, you can put the dough in the fridge to retard instead of proofing in the aircond room. Shape and second proof the next day.
Cheers :)
hello. if i use the discard inside the fridge, do i have to bring the discard at room temperature or i can use it immediately ?
ReplyDeleteHi, thanks for reading this post. We usually bring to room temperature before using. However, I tried used direct from the fridge and it worked well too.
DeleteCheers :)
One of the best recipes so far and I think this is a keeper. Thank you.
ReplyDeleteHi, Thanks for trying and your kind feedback. Much appreciated.
DeleteCheers :)
Hello
ReplyDeleteSince the weather has been so warm, how can i convert this to bake on same day? TIA ;)
Hi, thanks for reading this post. I have not tried on the same day bake yet. However, you can try to preparae the dough in the early morning and leave on the counter for bulk fermentation (maybe 4 - 5 hours @ 28C - 29C temperature), shape then proof again.
DeleteI hope this help.
Cheers :)
What depth are the 9cm burger rings please
ReplyDeleteHi, it is 3 cm height. Thanks
DeleteWhat happened? Did you change the recipe? When I first made this it was done in a cast iron skillet.. Even the picture shows them cooking in a skillet
ReplyDeleteWhat gives? Their not turning out as wonderful as before
Hi, thank you for trying this recipe last time. The recipe is the same. I changed the method to bake in round ring in the oven. Sorry for any inconveniences.
DeletePlease refer to the below method that cook in skillet:
METHOD:
Shaping (9.00 am):
1. By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 6 equal portions (around 100g each). Please use a kitchen scale if you want to be exact.
2. Form each portion to a ball and let them rest for 15 minutes to relax.
3. Flatten the dough slightly on semolina flour or cornmeal on both sides. Place the muffins on lined baking tray.
Final Proofing:
1. Let the muffins proof for another 60 minutes at a warm place until the dough rise about double in size.
Pan Toast/Bake:
1. Preheat your non-stick skillet over low heat.
2. Place 3 muffins (depend on the size of your skillet) into it. Gently press down the muffins with spatula to flatten. Cover and cook for about 4 minutes. Turn the muffins over, cover and cook for another 4 minutes. (If you do not have skillet with cover, you can either cook the muffins 5 - 6 minutes each side or you may want to bake the muffins further (after pan toast) in the oven for another 8 minutes approximately in a preheated oven at 190C).
3. Let the muffins cool on the rack completely before slicing. Slice and toast to serve.
Cheers and happy baking:)
Hi. Thanks for this recipe. I like it. I did a same day bake - didnt use discard, used about 60g or 20% levain. I did 50/50 bread flour and plain flour. For same day bake - I prepared levain overnight, did the mix in morning - first proof about 5.5 hr room temp, 2nd proof about 2.5 hour and then bake. I will try this again.- maybe 40/60 bread flour/plain flour. I find 50/50 still rather chewy. Thanks again!
ReplyDeleteHi, Thank you for trying and your kind feedback. Appreciated that you shared your experiment with same day bake. You are right, some people still find chewy to them with 50/50% flour. Please adjust accordingly to your liking.
DeleteCheers and happy baking :)
do you have one using dry yeast instead of sourdough?
ReplyDeleteHi, thank you for your interest in this recipe. I have not tried yeast version yet. I think I should try soon.
DeleteCheers :)