• 4/23 English Muffin Day 5

    From Dave Drum@1:3634/12 to All on Monday, April 22, 2024 18:33:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sourdough English Muffins
    Categories: Breads
    Yield: 9 Servings

    2/3 c (150 g) sourdough starter
    1 1/4 c (300 g) room temp water
    2 tb Honey
    1 tb Extra-virgin olive oil
    4 c (525 g) unbleached A-P
    Flour; more for dusting
    1 1/2 ts Fine sea salt
    Polenta or coarse cornmeal;
    - for dusting
    Oil; for greasing

    The morning before you want to enjoy your English
    muffins, prepare your dough: In a large measuring cup or
    medium bowl, whisk together starter, water, honey and
    oil.

    Select a container or bowl that will hold at least 3
    quarts, as this dough will grow 3 to 4 times in size.
    Add the flour and salt to it, making a well in the
    center. Pour the liquid mixture into the well and stir
    with your hands, clawing the mixture and flipping it
    occasionally until no flour streaks remain, and you are
    left with a dense, shaggy, wet ball. Scrape the bowl as
    needed to integrate sneaky flour pockets.

    Cover loosely with a lid or inverted plate. Tuck in a
    warm, draft-free place and allow it to nearly quadruple
    in volume over the next 8 to 12 hours.

    Dust a work surface heavily with flour. Prepare a large
    baking sheet by coating it with a light dusting of
    polenta, followed by a dusting of flour.

    Deflate the dough by scraping it down in the bowl with a
    spatula. Transfer the dough to the dusted work surface.
    (Do not dust the surface of your dough, as you want it
    to stick to itself.) Using a bowl scraper, bench knife
    or lightly floured hands, pick up the dough from
    underneath, stretch and fold it like a business letter:
    bottom third up to the middle, top third down. Using the
    bowl scraper, flip your dough onto the prepared baking
    sheet so the folded side is now the underside.

    Lightly flour the top surface of your dough, then grease
    a rolling pin with neutral oil and roll your dough out
    to 1/2" thick, using additional oil on the pin if the
    dough begins to stick.

    Press a piece of plastic wrap onto the surface and tuck
    it around the edges of the dough to prevent it from
    drying out. Refrigerate the dough for at least 4 hours,
    or up to overnight for a more pronounced sour flavor.

    When ready to cook, heat your largest cast-iron pan over
    medium-low and lightly grease with neutral oil.

    Remove dough from the fridge, peel away plastic, lightly
    flour the surface of the dough and gently brush the
    flour to distribute evenly. Using a greased 4-inch ring
    cutter (or the ring top of a large Mason jar), cut the
    dough into muffins.

    Place as many muffins as you can fit along the edges of
    your cast-iron pan (avoiding the hot center of the pan),
    puffy-side up. In between batches, refrigerate any
    muffins you are not cooking.

    Cook undisturbed, for 6 to 8 minutes or until visibly
    puffed and matte like a very fluffy pancake. Once they
    are visibly golden on the bottom - you can take a peek -
    flip them and lightly press so they make full contact
    with the pan, then continue to cook for an additional 5
    to 7 minutes until golden. It helps to give them a
    gentle 180-degree turn midway through cooking.

    Transfer cooked, hot muffins to a large plastic freezer
    bag or sealed container and seal to steam a bit to
    finish. (Steaming helps make the outer crust soft and
    chewy.)

    Wipe the pan dry and re-grease lightly as before.
    Continue cooking, transferring finished muffins to the
    plastic bag.

    When fully cool, about 1 hour, remove muffins and pierce
    each around the middle with a fork to perforate. When
    ready to eat, peel muffins apart, toast and slather with
    butter. Store remaining muffins in a separate bag or
    resealable container in the refrigerator. These are best
    enjoyed fresh, but can be refrigerated for 2 to 3 days,
    then toasted.

    By: Laurie Ellen Pellicano

    Yield 8 to 10 (4") muffins

    RECIPE FROM: https://cooking.nytimes.com

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