Post by @hellofalife_55

i made 5 dozen sourdough english muffins, shaped every one by hand, cooked them low and slow, and tucked them into bags for customer pickups. i’ve found that letting the dough slowly ferment overnight gives me the soft, chewy texture and all those little nooks and crannies that make homemade english muffins so good! Recipe⬇️ Sourdough English Muffins (12 muffins) 650 g warm whole milk 250 g active sourdough starter 20 g honey 875 g bread flour 18 g fine sea salt Cornmeal for dusting Mix the milk, starter, and honey. Add the bread flour and mix until no dry flour remains. 3 gentle stretch-and-folds during the first 90 minutes, then let the dough bulk ferment overnight. divide into 100 g pieces. Gently shape into rounds, flatten slightly, and coat both sides with cornmeal. Let proof until very puffy. Cook on a low to medium-low griddle for 5–8 minutes per side, until golden brown and the centers reach 200–205°F. Cool completely, then split with a fork for the best nooks and crannies. #sourdough #englishmuffins #cottagebakery #SmallBusiness #homemadebread