Fresh Milled Sourdough English Muffins
These english muffins are made with 100% fresh milled flour and naturally fermented with sourdough starter. They are full of a rich almost nutty flavor you just can't get from store-bought. They are perfect for egg sandwiches, slathered in butter or honey, or toasted with your favorite jam or jelly. These are a staple in our household.
Equipment
- Mixer (I use a Bosch Universal Plus)
- Straight Sided Container for Bulk Fermenting (I use a Cambro 6 qt for this recipe)
- Large Skillet with a lid
- 1-2 Baking Cookie Sheets
- 1-2 Silicone Mats or parchment paper
- Instant Read Digital Meat Thermometer to check the internal temperature of the english muffins for doneness
- 1-2 Kitchen Towels (to cover dough balls on second rise)
Ingredients
- 600 g Hard White Wheat Berries
- 600 g Khorasan Wheat Berries
- 760 g milk
- 300 g Sourdough Discard
- 80 g Honey
- 22 g Salt
- 3 eggs
- 4 tablespoon avocado oil (This is approximate. I just drizzle it into the pan)
- 50-100 g Additional milled wheat berries for dusting dough balls the following morning
Instructions
- Mill your wheat berries
- Add 600g of Hard white fresh milled flour, 600g of Khorasan fresh milled flour, milk, eggs, and honey into mixer. Mix until combined. Cover and let autolyze for 30 minutes.
- After autolyze period is over, add sourdough starter and salt to mixer. Mix until combined. Knead until it is smooth, stretchy, and you can gently pull it out and get a bit of a windowpane.
- Transfer dough from the mixer into a straight sided container like a 6 qt Cambro so you can see the percentage of rise easily. Allow to bulk ferment until it rises about 70%. In the 6 qt Cambro, i let it rise till it is about at the 3.5 qt line.
- Refrigerated dough overnight in a sealed container. If you used a Cambro to bulk ferment, you can just put it in the refrigerator.
- In the morning, take the dough out of the refrigerator. Mill a small amount of flour to roll the english muffins in. Use a scale to make a 109-110g dough ball then rolling it in your bowl of fresh milled flour to coat. Set the dough ball on a cookie sheet with parchment or a silicone mat. Continue to ball and roll the english muffins in flour until you have approximately 22 dough balls additional additional avocado oil to the pan as needed. Cover the dough balls and let them double in size which will take another 2 hours or so depending on your house temperature.
- Once the english muffins have doubled in size, heat up a large skillet with a lid on the stovetop on medium low drizzling avocado oil in the pan to prevent them from sticking. Preheat the oven to 375 degrees Fahrenheit.
- Place as many english muffins in the pan that will fit, but you can still easily flip them. Cook 4 minutes covered then flip them over and cook an additional 4 minutes covered. Transfer the english muffins to a cookie sheet and finish cooking them in the oven at 375 degrees Fahrenheit. This usually takes me 4-6 minutes until they reach an internal temperature of 208-210 degrees Fahrenheit. Transfer to a cooling rack and continue the same procedure till all of the english muffins are baked.
- Enjoy!
Notes
These can be stored in the refrigerator until you are ready to toast them. I tend to divide them into several freezer bags and store one in the refrigerator and the others in the freezer till we need them.
When you are ready to toast them, just use a fork to split them open.
Tried this recipe?Let us know how it was!
