Whole Wheat Sourdough English Muffins
Posted by orutherfurd Fri, Nov 19, 2010 05:42 PM | no reviews
Hearty and satisfying.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| whole wheat flour | 225 g | 7.94 oz | 58.44% |
| all-purpose flour | 160 g | 5.64 oz | 41.56% |
| 100%-hydration sourdough starter | 110 g | 3.88 oz | 28.57% |
| milk | 300 g | 10.58 oz | 77.92% |
| honey | 10 g | .35 oz | 2.6% |
| salt | 7 g | .25 oz | 1.82% |
| baking powder | 5 g | .18 oz | 1.3% |
| Total | 817 g | 1 lb, 12.82 oz | 212.21% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| 100%-hydration sourdough starter | 110 g | 3.88 oz | 1/2 cup | 42.31% |
| all-purpose flour | 160 g | 5.64 oz | 1 1/4 cup | 61.54% |
| whole-wheat flour | 100 g | 3.53 oz | 7/8 cup | 38.46% |
| milk | 300 g | 10.58 oz | 1 1/4 cup | 115.38% |
| Total | 670 g | 1 lb, 7.63 oz |
Mix ingredients until combined, cover, and let stand for 8 hours or overnight.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole-wheat flour | 125 g | 4.41 oz | 1 1/8 cup | 100% |
| honey | 10 g | .35 oz | 1 1/2 tsp | 8% |
| salt | 7 g | .25 oz | 1 1/8 tsp | 5.6% |
| baking powder | 5 g | .18 oz | 1 1/8 tsp | 4% |
| Sponge | 670 g | 1 lb, 7.63 oz | ||
| Total | 817 g | 1 lb, 12.82 oz |
Mix together all ingredients. I knead for a couple minutes then do 15 minute rests with a few stretch and folds in between: it's a sticky, gooey dough. Roll or pat the dough to 1" high and cut into 3" circles -- they'll spread a little. Dampen top and bottom and dip into semolina then proof for about an hour. Cook on a skillet preheated to 300°F. Much as I love my Lodge cast iron skillets, electric is the way to go. You can fit more, and they'll cook more evenly. Turn every 2 minutes for eight minutes cooking for total of about 15.
Adapted from Wild Yeast's Sourdough English Muffins
