Sourdough English Muffins

  From New World Sourdough book

Levain build

• 50 g starter
• 50 g bread flour
• 50 g whole-wheat flour
• 100 g warm water

Mix all until incorporated and proof 3 to 4 hours until double. Use immediately or refrigerate for 12 hours for next day.

Final dough mix

• 250 g bread flour
• 100 g all-purpose flour
• 50 g semolina flour plus more for dusting
• 50 g whole wheat flour
• 50 g spelt flour
• 310 g water
• 100 g levain
• 20 g salt

1. In large bowl, mix flours, water, levain, and salt until incorporated. Cover and let rest for 6 hours. Refrigerate dough for 15 hours more.
2. Turn onto a floured surface and stretch into a rectangle about ½ inch thick.
3. Line a sheet pan with parchment and dust it liberally with semolina and cornmeal.
4. Use a 3 or 4 inch round baking ring or cup, cut out about 10 circles from the dough. Place each on the baking sheet and dust tops with a bit more cornmeal.
5. Cover and let proof 1 hour.
6. Heat a cast iron skillet over med-low heat.
7. Dust the skillet with cornmeal and semolina.
8. Place muffins in skillet and cook 4-5 min per side until golden brown on top and bottom and lighter on the sides.
9. Let rest 20 min to ensure inside is fully cooked before cutting.