Since I had some leftover Durum YW starter from my last bake I decided to make English Muffins again. I followed the same recipe I used the last time but this time the starter was 100% Durum flour and I used my European style flour from KAF for the main dough. Similar to last time I used Greek Yogurt (2%) and I added some Cheddar cheese as well.
The end results were exactly what I expected with a nice open crumb and flavor as good as any English Muffin I have had before.
English Muffins Main Dough
165 grams Wild Yeast Water Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired)
620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)
300 grams Greek Plain Yogurt (I used Fage 2%)
235 grams Water (85-90 degrees F.)
50 grams Cheese (I used grated Cheddar. Add in final mix)
26 grams Sugar
10 grams Salt
12 grams Baking Soda
Semolina or Cornmeal for Dusting
Mix flour, starter and yogurt in your mixing bowl and mix for 1-2 minutes to combine.
Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.
The next morning add the rest of the ingredients and mix for a minute. Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary. Next roll out the dough to about 3/4″ thickness on your work surface. You will have to put some bench flour on the work surface to prevent the dough from sticking. Using 4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour. You should end up with 5-6 muffins. If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.
Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.
Heat your griddle or heavy skillet to medium or around 350 degrees and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.
Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown. Flip and cook another 5 minutes and remove to a baking rack to cool.
This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/