To successfully bake most of these no-knead sourdough recipes you'll need a nice vigorous starter. I feed mine and leave it on the counter so I know it's ready for baking. If you're bringing yours out of hibernation, I suggest feeding it two to three times before baking.
No-Knead Sourdough English Muffins
To successfully bake most of these no-knead sourdough recipes you'll need a nice vigorous starter. I feed mine and leave it on the counter so I know it's ready for baking. If you're bringing yours out of hibernation, I suggest feeding it two to three times before baking.
Ingredients
Instructions
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Combine all ingredients in a large mixing bowl. Bring together by hand until a sticky but cohesive dough is formed. Cover and leave to rest for 30 minutes.
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Begin stretching and folding. I recommend doing at least 4 stretches at 15-minutes intervals; an additional 2 folds at 30 minutes are optional but produce more aeration in the dough.
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After the final stretch and fold, sprinkle a rolling surface with flour and corn meal; flatten the dough until it's about 1/2" thick. Press into a cookie sheet or leave on the counter for bulk fermentation.
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Cover dough and allow to rise for 6-12 hours depending on the activity of your sourdough starter. It should double in size.
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Cut the dough into your desired biscuit shape. Allow to rest for another 30 minutes before cooking.
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Warm a frying pan over low-medium heat. Oil liberally and cook each biscuit, covered, for 3-5 minutes each side. Remove from heat to a cooling rack. Allow to cool completely before storing. These can be frozen with exceptional results.
