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Bim’s Sourdough English Muffins Recipe

1,200 g. Bread flour

760 g. Milk

300 g. Starter or Discard one week old

80 g. Honey or sugar

22 g. Salt

3 eggs (if you half the recipe you can use 2 eggs)

Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes (2 hours)

Proof another 2 hours

Cold proofed over night

In the morning cut the dough in to 110 g balls, (24 English muffins) rest dough on the countertop to proofing another 2 hours or until double in size.

Heated up my frying pan on medium low, put muffins in and covered the lid for 4-6 minutes each side or cook until golden brown, then transfer the English muffins onto baking tray and bake in the oven for 4 minutes at 375 internal temp 200 degrees F

I made 24 and froze 12 these 12 are getting used for breakfast sandwich’s :)

Dust with cornmeal before baking.

(https://www.reddit.com/r/Sourdough/s/a8GVFYiOIA)