Sourdough Whole Wheat English Muffins
You will need a scale to measure out the ingredients.
- 456 grams Whole Wheat Flour 100%
- 91 grams Starter 20%
- 7 grams Salt 2%
- 23 grams Sugar 5%
- 14 grams Oil 3%
- 410 grams Water 90%
- Scale all ingredients.
- Place starter and water in a mixing bowl and stir with spatula to break the starter apart.
- Pour in the rest of the ingredients into the starter and water mixing bowl and stir with a spatula until it is evenly incorporated. At this point, we are not trying to develop the gluten, but only to incorporate all the ingredients. The dough should be wet and sticky. Transferred the dough into a slightly greased bowl, cover with a plastic wrap or lid.
- Let the dough rest and ferment for 3-hour at room temperature. At 45 minutes interval, perform a stretch and fold. Start from one end of the dough, put your fingers underneath the dough, pull, stretch, and fold over onto the top of the dough. Rotate the bowl at 45-degree angle and repeat. Repeat the process until dough feels elastic and strong at a point where you can no longer stretch the dough. Flip the dough so that the smooth surface is on top, cover and rest. Repeat 2 more times at 45 minutes interval.
- At the end of 3-hour bulk fermentation, the dough should be smooth, gassy, and slightly wet to the touch. Transfer the dough onto a flour surface counter.
- Divide and pre-shape into rounds of 80g each, 12 total.
- Heavily dust semolina or cornmeal on a bakers couche or baking tray line with parchment paper. Dust the surface of the rounds with cornmeal or semolina as well. Cover and let it rise for 30-45 minutes at room temperature.
- Preheat the oven at 400 °F.
- Set the griddle at medium heat. Using a flat spatula, carefully transfer the rounds onto the griddle, and cook each side for 2 minutes.
- Continue baking the muffins on a baking tray in the oven at 400 °F for 15 minutes.
- Remove and transfer the cooked muffins onto a wire rack and let it cool before serving.