Homemade Sourdough English Muffin Bread Loaf Recipe
A delicious toasting bread that has sourdough tang and is a simple way to have an English muffin without all the work! Enjoy!
Ingredients
- 80 g active sourdough starter bubbly and at least doubled
- 230 g milk whole and cold
- 90 g water distilled or filtered
- 10 g brown sugar
- 425 g bread flour or all-purpose flour
- 8 g salt kosher, sea salt, or baja gold
Instructions
- First: Combine the active starter, milk, water and brown sugar in a large bowl or the bowl of a stand mixer. Mix by hand or with a spoon/Danish dough hook until well mixed.
- Second: Add the bread flour to the mixing bowl and by hand or with the stand mixer fitted with the dough hook attachment mix until a shaggy dough is formed. Let the dough rest for 20 minutes. This is the fermentolyse.
- Third: Add the salt and knead by hand or with the dough hook for 6 minutes. Let rest 30 minutes.
- Fourth: Do one set of stretch and folds and let sit covered on the counter overnight or for 8-12 hours. (This is in a 68-degree house.) Let rise on the counter for closer to 8 hours if it is warmer (72 degrees) and vice versa if it is colder. The rise time will depend on the temperature of your kitchen. You want the dough to be about doubled. This is the first rise.
- Fifth: The next day spray a 9”x5” bread pan and set aside. Then take your bread dough and gently shape on the counter. The dough is higher hydration so it might be sticky. Try your best to shape without over handling it.
How to Shape a Dough for a Bread Loaf:
- Gently flatten the dough on the counter into a rectangle. Take one of the shorter sides of the rectangle and fold it in a third. Then take the other side and fold it on top of the other side. Fold the ends over, flip the bread seam side down into the prepared pan.
- Sixth: Place the shaped bread dough in the prepared loaf pan and cover with a damp towel or greased plastic wrap. Let rise until the dough has risen to about an inch over the rim of the pan. (I go off of the center of the loaf because this is always higher than the rest of the loaf.) Sometimes I will put it in a warm place to help it rise faster. I like using my oven with the light on and the door slightly open. This is the second rise.
- Seventh: When your dough is about risen to the right level. Preheat your oven to 400 degrees and bake the bread once preheated for 32-38 minutes. The top will be a deep golden brown.
- Eighth: Remove from the bread pan immediately and cool on a wire rack.
- Ninth: Cut and enjoy! I like this bread best toasted I feel like it is a delicious toasting bread!
Notes
Storing the bread: You can store your sourdough English muffin bread at for up to 3 days in an airtight container or bread bag or for longer storage freeze sliced for up to 3 months.