Sourdough English Muffins
I got this from the blog "Amy Bakes Bread". Levain (1:10:10, 10-12 hours/overnight at 78 degrees F) 6 grams sourdough starter ripe/bubbly/active 60 grams all-purpose or bread flour 60 grams water Sourdough English Muffins 115 grams levain ripe/active/bubbly, see recipe notes 55 grams milk whole or 2% works best, warmed to around 90 degrees F, about 1/4 cup 275 grams water about 1 cup plus 2 Tablespoons 30 grams unsalted butter melted and cooled, about 2 Tablespoons 10 grams granulated sugar about 2 teaspoons 10 grams salt about 1/2 Tablespoon 600 grams bread flour about 4-5 cups semolina or cornmeal for rising/dusting 30 grams unsalted butter for cooking, about 2 Tablespoons Mix the wet and dry ingredients. Knead for a few minutes. Let proof 4-5 hours and then place in the fridge overnight. Let warm up a couple hours. Divide into 10 balls. Press into a disc shape and sprinkle with cornmeal. Let rise about 4 ho
