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Sourdough English Muffin Loaf Recipe

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4 from 6 reviews

This Sourdough English Muffin Loaf is a tender, flavorful bread with the classic chewy texture of English muffins, made easy with a simple sourdough starter and natural fermentation. Perfect for sandwiches or toasting, it features a lightly sweetened, well-rounded flavor and a rustic cornmeal-crusted top.

Ingredients

Main Ingredients

  • 420 grams all-purpose flour (3 cups)
  • 285 grams water (1 cup plus about 3 tablespoons)
  • 100 grams sourdough starter (1/2 cup), active and fed
  • 21 grams honey (1 tablespoon)
  • 6 grams salt (1 teaspoon)
  • 1 teaspoon baking soda (optional)

For Dusting

  • 2 tablespoons cornmeal (for dusting, or more if needed)

Instructions

  1. Feed Starter: Feed your sourdough starter 4 to 8 hours before starting the recipe to ensure it is active and bubbly for optimal leavening.
  2. Mix Ingredients: In a large bowl, combine the all-purpose flour, water, active sourdough starter, honey, and salt. Mix thoroughly until combined. Cover the bowl and allow the dough to rest for 30 minutes to hydrate the flour.
  3. First Stretch and Fold: Perform the first round of stretch and folds to develop gluten. Cover the dough again and let it rest for another 30 minutes.
  4. Second Stretch and Fold: Repeat the stretch and folds to strengthen the dough structure. Rest for 30 minutes. Then perform a final round of stretch and folds to complete gluten development.
  5. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4 to 12 hours, or until it has roughly doubled in size, indicating it's well fermented.
  6. Prepare Loaf Pan: Grease a loaf pan and coat it generously with cornmeal to prevent sticking and add texture to the crust.
  7. Add Baking Soda (Optional): If using, mix the baking soda into the bread dough now. This can help improve browning and texture.
  8. Shape and Place Dough: Gently mix the dough again to redistribute and then place it in the prepared loaf pan. Sprinkle the surface with additional cornmeal. If not using baking soda, skip to next step.
  9. Second Rise (If No Baking Soda): Allow the dough a second rise in the loaf pan for 1 to 2 hours at room temperature until it has just about doubled in size. This step is skipped if baking soda was added earlier.
  10. Bake: Bake the loaf in a preheated oven at 350°F (175°C) for 40 to 50 minutes until the crust is golden and the loaf sounds hollow when tapped.

Notes

  • The stretch and fold technique is key to developing gluten structure without heavy kneading.
  • Feeding the sourdough starter ahead ensures optimal fermentation and rise.
  • Baking soda is optional but can improve crust color and texture; if omitted, allow a second rise.
  • Use cornmeal generously to get a characteristic English muffin texture on the crust.
  • This recipe requires significant fermentation time, so plan accordingly.
  • Let the bread cool completely for best slicing and texture.

Find it online: https://miracooking.com/sourdough-english-muffin-loaf-recipe/