The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Muffins

Capn Dub's picture
Capn Dub

Sourdough Muffins

Made my first batch of English Muffins this morning.  Turned out better than anticipated.

mdvpc's picture
mdvpc

Capn

Very nice!  Tell us about your recipe, what you did, etc.

Capn Dub's picture
Capn Dub

Thanks for the comment, mdvpc.

It was pretty easy, actually.  I simply followed the KA recipe:  http://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe   I halved the recipe, which made a baker's dozen.  Used a coffee mug to cut them out.

Cooked them on a cast iron griddle.  The griddle was rather small, so I could only do four at a time.  I put a cake pan on top with a beer mug in it to keep them flat while cooking the first side.  It's important that the griddle not be too hot so they have time to cook all the way through before browning.

The recipe calls for AP flour, but next time I'll use BF to make them a bit chewier.

Finally, I deviated a bit by retarding for two days.

Capn Dub's picture
Capn Dub

Cook the first side for five minutes before flattening with the cake pan.

mdvpc's picture
mdvpc

Thanks for giving us this information.  I am going to try them.

Capn Dub's picture
Capn Dub

. . . know how they turn out.

Capn Dub's picture
Capn Dub

Timdbro, it sounds like your dough may be underworked, or perhaps you need to add a bit more flour as you are kneading.  Step 2 in the KA recipe says:

"2) 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."

I don't recall having to add flour, but I don't remember for sure.  Work your dough until the gluten is fully developed.  I used the slap and fold technique.  If it is still too sticky after that, then add a wee bit more flour.