MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sourdough English Muffins
Categories: Breads
Yield: 9 servings
2/3 c (150 g) sourdough starter
1 1/4 c (300 g) room temp water
2 tb Honey
1 tb Extra-virgin olive oil
4 c (525 g) unbleached A-P
Flour; more for dusting
1 1/2 ts Fine sea salt
Polenta or coarse cornmeal;
- for dusting
Oil; for greasing
The morning before you want to enjoy your English
muffins, prepare your dough: In a large measuring cup or
medium bowl, whisk together starter, water, honey and
oil.
Select a container or bowl that will hold at least 3
quarts, as this dough will grow 3 to 4 times in size.
Add the flour and salt to it, making a well in the
center. Pour the liquid mixture into the well and stir
with your hands, clawing the mixture and flipping it
occasionally until no flour streaks remain, and you are
left with a dense, shaggy, wet ball. Scrape the bowl as
needed to integrate sneaky flour pockets.
Cover loosely with a lid or inverted plate. Tuck in a
warm, draft-free place and allow it to nearly quadruple
in volume over the next 8 to 12 hours.
Dust a work surface heavily with flour. Prepare a large
baking sheet by coating it with a light dusting of
polenta, followed by a dusting of flour.
Deflate the dough by scraping it down in the bowl with a
spatula. Transfer the dough to the dusted work surface.
(Do not dust the surface of your dough, as you want it
to stick to itself.) Using a bowl scraper, bench knife
or lightly floured hands, pick up the dough from
underneath, stretch and fold it like a business letter:
bottom third up to the middle, top third down. Using the
bowl scraper, flip your dough onto the prepared baking
sheet so the folded side is now the underside.
Lightly flour the top surface of your dough, then grease
a rolling pin with neutral oil and roll your dough out
to 1/2" thick, using additional oil on the pin if the
dough begins to stick.
Press a piece of plastic wrap onto the surface and tuck
it around the edges of the dough to prevent it from
drying out. Refrigerate the dough for at least 4 hours,
or up to overnight for a more pronounced sour flavor.
When ready to cook, heat your largest cast-iron pan over
medium-low and lightly grease with neutral oil.
Remove dough from the fridge, peel away plastic, lightly
flour the surface of the dough and gently brush the
flour to distribute evenly. Using a greased 4-inch ring
cutter (or the ring top of a large Mason jar), cut the
dough into muffins.
Place as many muffins as you can fit along the edges of
your cast-iron pan (avoiding the hot center of the pan),
puffy-side up. In between batches, refrigerate any
muffins you are not cooking.
Cook undisturbed, for 6 to 8 minutes or until visibly
puffed and matte like a very fluffy pancake. Once they
are visibly golden on the bottom - you can take a peek -
flip them and lightly press so they make full contact
with the pan, then continue to cook for an additional 5
to 7 minutes until golden. It helps to give them a
gentle 180-degree turn midway through cooking.
Transfer cooked, hot muffins to a large plastic freezer
bag or sealed container and seal to steam a bit to
finish. (Steaming helps make the outer crust soft and
chewy.)
Wipe the pan dry and re-grease lightly as before.
Continue cooking, transferring finished muffins to the
plastic bag.
When fully cool, about 1 hour, remove muffins and pierce
each around the middle with a fork to perforate. When
ready to eat, peel muffins apart, toast and slather with
butter. Store remaining muffins in a separate bag or
resealable container in the refrigerator. These are best
enjoyed fresh, but can be refrigerated for 2 to 3 days,
then toasted.
By: Laurie Ellen Pellicano
Yield 8 to 10 (4") muffins
RECIPE FROM:
https://cooking.nytimes.com
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