Sourdough Buttermilk WW Cherry English Muffins
Who doesn’t like a good English Muffin…toasted with butter or cream cheese? Nobody that I know of or at least admits to it!
I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favorite. It’s adapted from a version I found on King Arthur Flour but with many changes.
I used KAF bread flour along with some fresh milled Whole Wheat using Rouge de Bordeaux berries from Barton Springs Mill. It is one of my favorite grains I have tried from them. If you want more info here it the link to the product page.
I used 60% buttermilk along with water in the final mix and added some dried cherries rehydrated in water which gave the final muffins a wonderful flavor. I probably could have easily increased the amount of cherries to 150 grams and it would made them even better.
The final muffins had a nice English Muffin open crumb filled with nooks and crannies and were extremely flavorful from the buttermilk, SD levain and fresh milled whole wheat flour. I like to keep a bunch out for the week and then freeze the rest and defrost for 30 seconds in the microwave and toast them up as I need them.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
I used dried semi-sweet cherries and soaked them in some water for about an hour. Drained the water and used it as part of the main dough water.
Main Dough Procedure
Mix the flour and water/buttermilk (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), honey, and remaining water as needed and mix on low for 5 minutes. Lastly, add in the cherries until they are evenly distributed for about a minute. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours. After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes. Add the cherries in in the last minute of mixing.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for one hour or so. Remove the dough and roll out on a lightly floured countertop to about 1/2″ to 3/4″ thickness depending on how thick you want your English Muffins. Cut them with a circular metal cutter to the size you desire and place them on a cookie sheet with parchment paper sprinkled with cornmeal. Cover them with a damp tea towel or plastic wrap sprayed with cooking spray to avoid sticking. Let them proof in a warm place for 1-2 hours depending until they pass the poke test. Make sure not to over proof them or you will end up with hockey pucks.
I use an electric skillet to cook mine and warm it up to 375-400 F. I spray some canola cooking spray in the skillet and after placing the English Muffins inside I place the cover on top which creates a perfect steamy environment. I flip them over once they start getting nice and brown on the bottom and let them cook another few minutes before taking them out to cool on a wire rack. Use a fork to split them open to keep the nice open crumb, toast them nice and dark and slather on your favorite condiment.
Thanks to you I have Rouge de Bordeaux ! You are right in that their flours are amazing. I will have to make these . I wish I still had my Mom's electric skillet from the 70's. She always put our Sunday dinner in it before we left for church and it was perfect when we got home. I will have to look and see how to make them without one. Yours looks perfect. c
Glad you like that flour/grain as well. You can use a cast iron skillet with a cover instead of the electric skillet. I’ve never tried baking them in the oven but I’m sure if you covered the pan it would work as well.
I look forward to seeing your bake 😁
I have plenty of iron skillets. How many did you get out of that amount of dough ? Trying to estimate size. Thanks will post back. c
I think it was around 18. It will also depend on how thick and what diameter cutter. I don’t remember the exact size but I tried to use the same size as the store bought English Muffins.
They look gorgeous!
Appreciate your kind words. They tasted great as well. I was very happy with this formula.
The crumb looks perfect for butter and jam. The KA recipe I used before was for SD discard plus yeast but your version looks much better.
I met the owner of the Model Bakery in Northern CA that is famous for their English muffins and she told me they use clarified butter to fry them. From the looks of this video they use lots of it.
Is so delicious! There is a very popular Grilled Cheese sandwich shop in Norfolk VA and his secret to the best grilled cheese sandwiches is clarified butter. He uses a paint brush size pastry brush and really splashes it on and covers each individual sandwich as it grills using a round aluminum raised cover. He’s poetry in motion watching his process. https://www.google.com/search?q=grilled+cheese+norfolk+va&rlz=1CDGOYI_enUS676US676&oq=grilled+cheese+norfolk+va&aqs=chrome.0.0i355i512j46i175i199i512j0i22i30l2j0i390l2.12434j0j7&hl=en-US&sourceid=chrome-mobile&ie=UTF-8
I couldn’t find the video from your link but the menu looks amazing.
I always prefer to use a fresh starter versus discard as I usually don’t have that much left to use. Wet interesting about the clarifies butter. Not exactly on my diet pan but I’m sure it’s amazing😆
Those really look special. Thank you for sharing!! –AG
I hope you get a chance to try them.
These are amazing and first English muffins I’ve seen with inclusions, I love dried cherries and they must add so much to these muffins.
I'm glad you like them. I love the additions of the dried cherries. There are so many possibilities, including blueberries, chocolate chips, bacon.....and of course cheese!
I hope you give them a try when you get a chance.
Those look top notch, Ian. Very nice!
Appreciate your kind words.