Bim’s Sourdough English Muffins 

Bim’s Sourdough English muffins 😋
Recipe
1,200 g. Bread flour
760 g. Milk
300 g. Discard one week old
80 g. Honey
7 g. Salt
3 eggs
Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes and cold retard over night. No need to proofing because cold retard will make the dough rise to.
In the morning cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size.
Heat up the pan on medium low, put muffins in and covered the lid for 4 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.
😊Enjoy baking