Bim’s Sourdough English Muffins
Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes (2 hours)
Proof another 2 hours or until it rises 70% at 25-27 degrees Celsius
Option one same days baked cut the dough into 110 g. Or your preference size and bake
Option two retard over night, cold retard give the bread nice flavor and also give you a good benefits for your health
In the morning cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size.
Heat up the 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 in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.
Enjoy baking Bim
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