INGREDIENTS

INSTRUCTIONS

EVENING MIX A
EVENING MIX B
MORNING
Sourdough English Muffins which also can be made as burger buns, and which
don't even have to be sourdough - what more could you ask? Yield: 8-10
muffins/buns =46rom: Ron Parker, inspired by a recipe from Catherine
Devine, Ithaca, NY
In the evening, in an approximately 10-inch mixing bowl put ingedients for
Mix A or b, (not both!) if you don't have or like sourdough breads, use Mix
B.
Mix with a fork, cover with plastic wrap and let sit overnight in a warm
place.
Next morning sprinkle sugar and salt over the bubbly mass.
Then slowly mix in up to a cup of flour. Start with a third to a half cup,
and mix in the bowl until the dough is free from the bowl and has lost much
of its stickiness. Then knead in more flour on a floured surface, kneading
for about 10-15 minutes to get a smooth, silky, elastic dough. Knead in
only enough flour to control stickiness, which will vary with seasonal
dry/wet cycles.
Divide dough into 8-10 equal portions, roll between your hands to make
balls. 8 portions will make nice large-sized burger buns. 9-10 portions
will make standard English muffin sizes or smaller buns. Place muffins/buns
on a cookie sheet well covered with corn meal, allowing some space between
them so they don't touch after rising. Cover with a floured towel, then a
sheet of plastic, and let rise until they are about doubled in thickness.
This will take several hours, depending on how warm the room is.
=46or English muffins: When risen, use a pancake turner to carefully lift
muffins from the cookie sheet and place cornmeal side down onto a moderate
heat frying pan or griddle (seasoned cast iron is great here). Turn the
muffins frequently to prevent burning. They should be cooked only until
light brown, because they will be toasted later.
=46or hamburger buns: When risen, place cookie sheet with risen buns into a
400 degree oven on top of a baking stone slab. The slab is not absolutely
necessary, and if you don't have one use the upper oven rack with a piece
of foil partly shielding the underside of the cookie sheet from the direct
heat of the lower burner on the lower rack. Bake for 12-15 minutes until
golden brown. If you like a lighter bun, make 10 portions, and let them
rise a bit longer.
Posted to Digest bread-bakers.v096.n063
From: Ron Parker <rbparker@henning.cfa.org>
Date: Mon, 2 Dec 1996 08:21:00 -0600

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