Shana’s sourdough English muffins…

Makes 12 muffins.

Ingredients:

500g bread flour

325g water

100g starter

1 egg

25g olive oil

8g salt

Method:

Make the dough using the above quantities in the usual way of making the foodbod master recipe. After the main overnight proof follow the next steps:

Turn the dough onto the counter and divide it into pieces, each 70 g weight.

Shape into balls as if for a roll.

Sprinkle with corn meal to prevent sticking.

NOTE: No rest is required at this point in a kitchen temperature of 72 degrees; if it is colder, allow a 15 minute rest

Lightly press dough balls with a cookie sheet to flatten them evenly.

Cook initially on an electric griddle set to 300F degrees.

Cook for 7 minutes on each side. Then place onto a baking tray and into the oven at 350F for 8 minutes. Just to make sure the middle is done.

Cool and serve.

NOTE: if you don’t have an electric griddle, cook the muffins in a dry heavy based pan over a low heat for 7 mins on each side before baking.