Bims English Muffins

Sourdough English muffins are a delicious, homemade breakfast option that combines the tangy depth of sourdough with the soft, chewy texture of traditional English muffins. This comprehensive guide will take you through every step of making these mouthwatering muffins with detailed instructions, expert tips, and a perfected recipe. Whether you bake them fresh or opt for overnight fermentation, this method ensures a rich, complex flavor and perfect texture every time.

Ingredients for Bim’s Sourdough English Muffins

For this recipe, you will need the following high-quality ingredients:

• 1,200 g Bread Flour – Provides the necessary gluten structure for soft and chewy muffins.
• 760 g Whole Milk – Adds richness and tenderness to the dough.
• 300 g Sourdough Starter or One-Week-Old Discard – The key to developing deep sourdough flavors.
• 80 g Honey or Sugar – Balances the tangy flavor of the sourdough and aids in browning.
• 22 g Salt – Essential for enhancing flavor and gluten structure.
• 3 Large Eggs – Improve texture, structure, and flavor.

Step-by-Step Instructions for Perfect Sourdough English Muffins

1. Mixing the Dough

Begin by combining all the ingredients in a large mixing bowl. Use a sturdy wooden spoon or a stand mixer with a dough hook attachment to mix until a shaggy dough forms. Ensure all the ingredients are well incorporated before moving to the next step.

2. Stretch and Fold Method

To develop gluten strength and improve dough texture, perform four sets of stretch and folds at 30-minute intervals over two hours. Follow these steps:

1. Grab one side of the dough, stretch it upwards, and fold it over itself.
2. Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded.
3. Cover the bowl and let the dough rest between sets.

This process enhances the dough’s elasticity and gives the muffins their signature texture.

3. Bulk Fermentation

Allow the dough to rise for another two hours at a temperature between 25-27°C (77-81°F) until it increases in volume by about 70%. Proper fermentation ensures well-developed flavor and texture.

4. Shaping the Muffins

Once the dough has risen, decide on one of two options:

Option 1: Same-Day Baking

• Lightly flour your work surface.
• Divide the dough into 110 g portions (or your preferred size).
• Roll each piece into a smooth ball.
• Let them rest for 10 minutes before flattening them slightly.

Option 2: Overnight Cold Retard for Enhanced Flavor

• Place the covered dough in the refrigerator overnight.
• Cold fermentation improves flavor complexity and digestibility.
• The next morning, divide the dough into 110 g portions, shape into balls, and allow them to proof at room temperature for two hours until they double in size.

5. Cooking the English Muffins

Pan-Cooking for a Golden Crust

1. Preheat a heavy-bottomed pan or griddle over medium-low heat.
2. Dust the muffins with flour to prevent sticking.
3. Place them on the pan and cover with a lid.
4. Cook for 4-6 minutes per side until golden brown.

Final Baking Step for Even Cooking

• Transfer the cooked muffins to a baking tray.
• Bake at 190°C (375°F) for 4 minutes in an oven or air fryer.
• This ensures the insides are fully cooked while keeping the exterior crisp.

6. Cooling and Storage

• Cool the muffins on a wire rack before slicing.
• Store in an airtight container at room temperature for up to 3 days.
• For long-term storage, freeze in a ziplock bag for up to 3 months.