Sulpicia's Sourdough Oat English Muffins
Ingredients:
Preferment:
100g starter (very active) 100% hydration white or whole wheat based upon preference
100g whole wheat flour
50g water
Final Dough:
All the preferment (250g)
450g bread flour
150g whole wheat flour
130g rolled oats (thickly rolled is better)
470g cold water
17g salt
1.5 tablespoon non-diastatic malt powder
approximately 15g vegetable oil
Day 1:
Prepare the pre-ferment by dissolving the starter in water and then mixing in the flour. When it is fully mixed, cover the container and put it in the refrigerator.
Let it sit in the refrigerator for 18-24 hours. It should have almost doubled in bulk and it should pass the float test.
Day 2:
When the starter is ready to be used, leave it in the refrigerator for one extra hour.
Mix together the bread flour, whole wheat flour, rolled oats, non-diastatic, and water together in a bowl into a dough. I put the non-disastatic malt powder in with the salt because I forgot to put it in earlier.
Let it sit for 1 hour.
Then mix in the starter, salt, and oil by hand. I put in the oil later because I forgot it.
Knead by hand for 3-4 minutes.
Wait 15 minutes. Then do 1-2 stretch-and-folds.
Wait 15 minutes. Then do 2-3 stretch-and-folds.
Wait 15 minutes. Then do 1-2 stretch-and-folds.
Wait 30 minutes. Then do 1-2 stretch-and-folds. Then put the bowl, covered with plastic wrap, into the refrigerator for 15-18 hours.
Day 3:
1 hour before handling (3.5 hours before baking), take the dough out of the refrigerator.
Thoroughly flour a towel or a piece of parchment
Turn the dough onto the floured surface and press it into a 1" thick disk from the center outward
Dust with flour and cover with plastic for 2.5 hours.
Use a cookie cutter about 3" in diameter or a bench knife to cut 3" squares (if you don't mind the odd shape) and cut the muffins.
Coat the bottom of the pan with vegetable oil and heat on medium-low heat.
Once the pan is hot, add the muffins. Cover them with a lid.
In 5-6 minutes, they should puff 2" high. When the undersides are golden brown, flip the muffins and cook until the other side is golden brown/
I am doing the third day stuff today. Cross your fingers that it works!