Sourdough english muffins

These are perfect little rolls, just as good sweet as they are savory.

Temps de préparation 20

Temps de cuisson 2

Pour 24 English muffins

Ingrédients

1400 g of bread flour
900 ml of milk
350 g of sourdough starter active
80 g of honey
3 eggs
8 g of salt
some semolina flour

Instructions

Mix all the ingredients in a glass bowl: flour, milk, honey, sourdough starter, eggs, salt. Then let rest for 20 minutes.
1400 g of bread flour, 900 ml of milk, 350 g of sourdough starter, 80 g of honey, 3 eggs, 8 g of salt
Perform 4 'stretch and fold' kneadings, once (on all four sides) every 30 minutes for a total of 2 hours.
Cover with plastic wrap and let rest at room temperature for 2 to 4 hours. The dough will rise.
On the work surface: place a sheet of parchment paper and sprinkle with semolina flour.
some semolina flour
Create dough balls and place them on the parchment paper. I made 110 g balls. Flour your hands well as the dough is sticky.
Cover with a kitchen towel and let rest for about 1 to 2 hours.
The balls will rise during this final resting period. In a pan over low heat, cook the muffins for about 1 minute on each side, then place them on a baking sheet.
Then bake at 375°F or 190°C for about 5 to 7 minutes.
Check if they are cooked by opening a muffin: the center should be done.

For informational purposes (approximation for an English muffin): Calories: 235 kcal, Total Fat: 1.19 g, Saturated Fat: 0.30 g, Polyunsaturated Fat: 0.07 g, Monounsaturated Fat: 0.18 g, Trans Fat: 0 g, Cholesterol: 24.38 mg, Sodium: 135.83 mg, Potassium: 59.58 mg, Fiber: 0.58 g, Sugars: 3.79 g, Vitamin A: 29.17 IU, Vitamin C: 0 mg, Calcium: 8.33 mg, Iron: 0.44 mg.