Sourdough English Recipe

Build the preferment

8–12 hours before mixing the dough (or the night before), refresh your active sourdough starter. In a bowl, mix 150 g active starter with 150 g all-purpose flour and 150 g water until combined. Cover loosely and leave at room temperature (about 20–24°C / 68–75°F) until bubbly and increased in volume (approximately 8–12 hours). This creates a lively preferment for good oven spring and tang.

Autolyse and combine

In a large mixing bowl, combine 300 g all-purpose flour, 50 g whole wheat flour, and 200 g lukewarm water. Mix until no dry flour remains; the dough will be shaggy. Cover and rest 25–40 minutes. After the autolyse, add the prepared preferment (all of it), 50 g bread flour, 10 g sugar, and 10 g salt. Mix thoroughly until ingredients are incorporated.

Knead / develop gluten

Knead by hand on a lightly floured surface or use a stand mixer with a dough hook. Knead 6–8 minutes by mixer on low-medium or 8–12 minutes by hand with a fold-and-press technique, until the dough is smooth, slightly tacky, and holds a gentle windowpane. Add 15 ml olive oil (or softened butter) during the last minute of kneading to incorporate.

Bulk fermentation

Place the dough in a lightly oiled bowl, cover, and allow to ferment at room temperature for 3–4 hours, performing stretch-and-folds every 30–45 minutes for the first 2 hours (3–4 folds total) to build structure. The dough should rise by ~30–50% and feel airy but not completely doubled.

Divide and pre-shape

Turn the fermented dough onto a lightly floured surface. Gently degas to retain some bubbles. Weigh and divide into 8 equal pieces (~100 g each). Lightly round each piece into a tight ball and let rest covered for 10–15 minutes.

Final shaping

After bench rest, flatten each ball gently into a 3/4-inch (about 2 cm) thick disc with your palm or rolling pin, about 3.5–4 inches (9–10 cm) diameter. Dust both sides lightly with cornmeal or semolina (about 1–2 g per muffin) to prevent sticking and create the classic texture. Place shaped discs on a parchment-lined tray, spaced slightly apart, and cover loosely with plastic or a damp towel for a 45–60 minute final rise at room temperature, or refrigerate up to 8 hours for more sour flavor and easier cooking later.

Preheat skillet

Heat a heavy-based skillet or griddle over low–medium-low heat. You want a steady low temperature so the muffins cook through without burning. Preheat for at least 5 minutes. If using, lightly butter or oil the skillet (use the 10 g unsalted butter).

Cook the muffins

Carefully transfer 3–4 muffins (depending on skillet size) into the skillet, cornmeal side down first if you prefer. Cook covered on the first side for 6–8 minutes over low–medium-low heat until the bottom is golden-brown and dry to the touch. Flip and cook the second side covered for 5–7 minutes. Reduce heat if the outside is browning too quickly before the center is cooked. Total cook time per muffin: ~11–15 minutes. To check doneness, tap the side: it should sound hollow and an instant-read thermometer inserted in the center should read ~95–100°C (200–212°F) if you want an internal check.

Finish and rest

Remove cooked muffins to a wire rack and brush the tops lightly with 15 ml melted butter while warm. Let cool at least 10 minutes before splitting with a fork (not a knife) to preserve nooks and crannies.

Split the muffins with a fork, toast if desired, and serve warm with butter, jam, or use for eggs Benedict or sandwiches. Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat gently in a toaster or skillet from frozen.