Ingredients
- 1200 g. Bread flour
- 760 g. Milk
- 300 g. Active Starter or Discard one week old
- 80 g. Honey or sugar
- 22 g. Salt
- 3 eggs
- 2 t yeast
Instructions:
Mix everything in a large bowl followed with 4 sets of stretch and fold every 30 minutes (2 hours). I use my kitchen aid mixer with the dough hook.
Proof another 2 hours or until it rises 70%
Cut the dough in to size of your preference and mine were 75g. Form into a flat round shape. Use a lot of flour to handle them, rest dough on the countertop or on baking sheets with silicone mats to proof another 2 hours or until doubled in size.
Heat a griddle on medium low (I used the waffle setting on my griddle with reversible flat/waffle plates). Cook muffins on the griddle for 4-6 minutes each side or until golden brown, then transfer the English muffins to a baking tray and bake in the oven another 10 minutes at 375° so insides aren’t doughy. You may need to adjust this time. Muffins will brown more in the oven.
Cooking on the griddle on both sides flattens them, so you can cut and toast easily. They freeze well.
Yields about 36 muffins.