English Muffins Katie Style
COMMENTARY: I made Katie's English Muffins this morning after starting the dough last night and letting it sit out over night. I mixed up the rest of the ingredients this morning and cut them and let them rise then used my cast iron skillet (too lazy to get the cast iron griddle out). I made 3 at a time and it was pretty easy. Woulda been faster with the griddle since it straddles two burners.
I will never buy english muffins again. The flavor and crumb were beautiful. The dough was so easy to work with as well. I'm about ready to admit I need different flour because I don't think my sourdough starter is strong enough. It makes for very mild flavor. It's still not doubling in 4 hours it's still not doubling in 12 hours but it seems to be doing a pretty good job of making the dough rise and ferment so I don't really understand it. I have so much to learn with it. I'm making the Sourdough Pagnotta today to test it on hearty bread. I figured I would repeat this recipe because I know how it performs yeasted but don't know how it will turn out with sourdough. So it should be a useful test of the starter.
PHOTOS AND RECIPE FOR KATIE'S ENGLISH MUFFINS:
Katie's English Muffins
Katie's English Muffins From A Different Angle
Katie's Sourdough English Muffins
Makes about 12
1/2 C starter (mine is a 100% hydration white starter)
1 C milk
2-3/4 C AP flour
1 TBSP sugar
3/4 tsp salt
1 tsp baking soda
Semolina or cornmeal, for dusting
Combine starter, 2 C of flour and milk in a large bowl. Stir to combine,cover with plastic wrap, and leave out for 8 hours or overnight.
After the overnight rest, add remaining flour (I didn't add any), sugar, salt
and baking soda and mix well. Turn onto a lightly floured surface and knead
for 4-5 minutes. Roll out to 3/4" and cut with a biscuit cutter into rounds.
You can re-roll the scraps, but you may need to let the dough rest before
cutting more muffins from them. Place muffins on a piece of parchmentdusted with semolina and let rest for 45 minutes.
Spray griddle or skillet lightly with spray oil. Heat griddle to medium and cook
muffins for about 6-8 minutes on each side, or until browned on the top and
bottom and cooked through. These have great griddle spring and rise quitea bit during the "baking".
Split with a fork and enjoy with your favorite topping! I don't even toast them
if I want to eat them right off the griddle--they don't have that raw taste thatstorebought english muffins have.
NOTES: I prefer the muffins toasted because it adds to the flavor. I missed the instruction
that said to spray the pan with oil. I used a dry heated cast iron skillet and they cooked
just fine and that way I didn't have as much smoking as I would if I added oil. Also, I cooked
these about 5 minutes per side in the skillet and finished by baking them off at 450 degrees for
about 4 minutes. Also I used cornmeal to dust the parchment that I set these on and it was great.These are a winner recipe.