Sourdough English muffins

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Combine dough flour, milk, starter, sugar and salt. Knead on low for 4–5 minutes.

Add dough butter gradually and knead another 3–5 minutes until elastic and lightly tacky. If stiff after resting, add optional extra dough milk from the ingredient range.

Allow 4–8 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 60–75% growth, surface bubbles and a lighter feel.

Divide equally according to yield and gently round. Cover.

Rest covered for 10 minutes.

Press gently into discs about 8 cm wide and 1½ cm thick. Dust both sides with semolina and place on a tray.

Allow 1½–3 hours; the timer is an estimate. The discs should be clearly puffy and approximately 2–2½ cm thick.

Heat a heavy pan over low to medium-low heat for 5 minutes and wipe with pan oil, leaving no pool.

Transfer an uncrowded batch gently. Cook for 8–12 minutes per side, lowering heat if the coating burns. Cover briefly in the middle to heat the centres, then uncover to dry. Aim for 93–95°C inside. If uncertain, cool a sample slightly and split it: return any sticky raw centre to very low heat until cooked. Repeat uncrowded loads until the batch is cooked; this timer includes all planned pan loads.

Cool the muffins on a rack for 30 minutes.

Fork split around the edges for an uneven toastable crumb.