Sourdough Discard English Muffin Recipe

• porzioni: 12 servings
• tempo di preparazione: 30 minutes
• tempo totale: 2 hours 43 minutes

Ingredienti

150 grams sourdough discard (heaping 1/2 cup)

340 grams warm milk (about 1 1/3 cup plus 1 Tablespoon)

30 grams granulated sugar (about 2 Tablespoons)

10 grams instant yeast (about 1 Tablespoon)

45 grams unsalted butter (melted (about 3 Tablespoons)

10 grams salt (about 1 1/2 teaspoons)

475 grams all-purpose flour (about 3 2/3 cup)

cornmeal or semolina for shaping (about 1/2 cup)

Istruzioni

In a medium-sized bowl, mix together sourdough discard, warm milk, granulated sugar and instant yeast. Let the instant yeast activate for a minute. You will notice a yeasty smell and the yeast beginning to dissolve. Add melted butter, salt and flour. Stir together to combine until the dough is completely combined. The dough will feel fairly wet - this is normal. Cover with a bowl cover or plastic wrap and set in a warm place.

Let the dough rise until doubled in size, about 1 hour. This may take a little bit longer if your sourdough discard is cold - making the dough colder. Prepare a baking sheet with parchment paper. Sprinkle the parchment paper with cornmeal, leaving a generous pile toward the bottom of the baking sheet.

Use a large cookie scoop or 1/4 cup measuring cup to scoop about 85-90 grams of dough onto the pile of cornmeal/semolina. Flip the ball of dough over so it is covered on both sides. Cup your hands around the dough and apply pressure while rotating your hands to gently shape the ball into a smooth round. Place the shaped dough on the far end of the baking sheet. Repeat with remaining dough until all 12 english muffins have been formed and are in a 3 by 4 grid on the baking sheet. Cover the dough and let rise until puffed up, about an hour.Note: At this point you can stick the dough in the refrigerator to rise for a few hours or overnight if you don't want to bake them right away.

Preheat the oven to 350 degrees F. Prepare a skillet over medium-low heat. Gently place the English muffins into the pan, cooking for about 3 minutes per side before flipping and baking on the other side. The outside of the English muffins will bake, leaving the inside slightly doughy and raw. Put the English muffins on the parchment-lined baking sheet. Repeat this process until all the English muffins have been skillet-cooked. Place the pan of English muffins in the oven and bake for about 5-7 minutes until English muffins are baked all the way through - about 200ºF. Let cool and enjoy!

Nutrizione

• Calorie: 212 kcal
• Grassi Totali: 4 g
• Grassi Saturi: 3 g
• Grassi Insaturi: 1.3 g
• Grassi Trans: 0.1 g
• Colesterolo: 11 mg
• Sodio: 336 mg
• Carboidrati Totali: 37 g
• Fibra Alimentare: 1 g
• Zuccheri Totali: 4 g
• Proteine: 6 g