This is it!
This is what I’ve been waiting weeks & weeks & weeks to make!
I am officially in the midst of making Charlesford English Muffins, from scratch for Daddy Day Brunch!
It’s rather exciting.
The recipe appears to be relatively easy & straight forward. As per usual, the only thing you need in abundance for this recipe is time. The ingredients themselves are rather few & far between, and that is a-okay with me.
This year’s menu is not all that much different from past incarnations. I’ll be making eggs benedict made with farm fresh eggs, the choice of Ham and/or Smoked Salmon, homemade Hollandaise sauce and whatever else Mom chooses to add to the spread. This year’s newcomer is going to be the eggs as well as the English Muffins!
Tomorrow I will have to post pictures of the muffins themselves once cooked, but in the meantime, if you too would like to have homemade sourdough English muffins for Father’s Day Brunch because you will happen to be the person in charge of making the annual spread for at least six people, you better get a move on because it will take at least 8+ hours for the first round of sitting around doing nothing.
The recipe I’ve fiddled the teeniest tiniest bit, only because I don’t have any milk in the house. Instead, I used water with some skimmed milk powder and then proceeded as instructed from the Frantically Simple blog.
Charlesford English Muffins
1/2 cup sourdough starter
1 cup water
1/3 cup skim milk powder
2 cups flour
1 Tbsp honey
3/4 tsp sea salt
1 tsp baking soda
8+ hours before you plan to make your English muffins, mix starter, liquid and flour.
Cover with a clean towel and let it rest, at room temperature.
Whenever you’re ready, sprinkle honey, salt and soda over batter.
Wet your hands and knead dough in the bowl to combine ingredients well. If it starts to stick, wet your hands again.
Scoop up a scant 1/4 cup dough with a wet measuring cup, with as little flour as possible, try to roll the dough into a ball and plop onto a seriously cornmealed surface.
Cover dough with your towel again and allow to rest for one hour.
On an electric griddle, preheat it to about 275° and preheat your oven to 350°F
While you’re waiting, gently flip the naked side of the dough balls over to cover with cornmeal.
When the griddle’s hot enough, GENTLY plop the muffins onto the hot surface and cook for about five minutes. The bottoms will be a nice golden brown.
Carefully flip, using two spatulas if needed, and cook for another five minutes or so.
Finish the muffins for another 10 minutes in a 350° oven.
Leave to cool on a wire rack.
When you’re ready to eat your fab creations, split the muffin horizontally using a fork by gently poking all the way through & all the way around with the tines.
Toast, and spread with butter & jam or butter & honey.