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Sourdough vegan English muffins

Foodgeek has some of the best sourdough bread recipes I've found. It's his precise measurements and careful explanations that really enabled us to actually bake good sourdough. You should watch some of his videos.

One of his recipes is for sourdough English muffins. These are great for breakfast, and they're also really handy when you don't have access to an oven, because they're cooked in a pan.

Here I've veganised his recipe. I'm simply switching cow milk for oat milk, but I find you need to reduce the amount of milk (else they become really sticky to work with). I'm also including some tips which for me made it easier to handle everything.

Ingredients

  • 290 g plain (all-purpose) flour
  • 15 g sugar
  • 6 g table salt
  • 175 g oat milk
  • 100 g sourdough starter, well fed and risen to its peak For dusting
  • 40 g cornmeal

Instructions

Make the dough: Add the flour, sugar and salt to a bowl. Mix it well with your hands. Then add the milk and the sourdough starter. Mix it until it comes together. Once it gets too stiff dump it out on the kitchen counter and knead it until all the flour has been absorbed into the dough. Then cover the dough and leave to ferment for 8 hours. If it’s very warm you may want to shorten that time.

Next, when the fermentation is done, shape the muffins. I do it differently from him, partly because I don't have a cookie cutter, but also I found it really handy to use a little square of baking paper for each individual muffin. Here's a picture showing how I do it:

My English muffins kit

Use a roasting tin, or anything that you can keep the un-cooked muffins in - it should have high sides, so that when you drape a towel over the top it won't touch the muffins. Cut/rip 10 little squares of baking paper, about 4 inches (10 cm) square. Put them in the roasting tin(s), and dust them with semolina.

For the next step, it will help to have a dish of water available, and occasionally dip the palms of your hands in this bowl - this stops the sticky dough from sticking to you.

Dump the dough out onto the counter or a big chopping board, flatten it a bit, and use 1 or 2 dough scrapers to chop it into 10 equal-sized pieces. (If you don't have scrapers you can do it by hand.) Now, for each piece, with slightly wet hands you can roll and shape it into a flat burger shape, then place it on a piece of baking paper.

Sprinkle the dough with more corn flour. Cover the whole lot loosely with a dish towel and let the muffins rise for an hour.

Cook the muffins:

Put a pan on to medium high heat and let it come up to temperature. Put as many muffins as you can so that they don’t touch each other. You do NOT need to remove the baking paper! You can place them in the pan with the baking paper face up. This makes the whole job easier.

Put a lid over the top of the pan so that the muffins can steam themselves. Cook for about 7-10 minutes until the muffins are golden brown. Then take off the lid, peel off the baking papers, and flip the muffins over and cook them 7-10 minutes on the other side.

Put the muffins on a wire rack and let them cool.

My English muffins, cooling on a wire rack

For a whole lot more detail and a nice video, see Foodgeek's sourdough English muffins recipe.

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