Sourdough English Muffin Bread
This sourdough English muffin bread has the classic flavor and cornmeal-dusted crust of English muffins, baked into an easy loaf for perfect slices. Soft, chewy, tangy, and ideal for toasting!
Servings: 1 loaf (9"x5")
Calories: 1691kcal
Equipment
- rubber spatula or mixing spoon
Ingredients
- 240 grams whole milk 1 cup, warm (about 100°F)
- 15 grams honey 2 teaspoons
- 125 grams active sourdough starter 1/2 cup, 100% hydration
- 300 grams all-purpose flour about 2 1/2 cups
- 50 grams bread flour about 1/3 cup
- 7 grams fine sea salt 1 1/4 teaspoons
- 15 grams unsalted butter 1 tablespoon, softened
- Cornmeal for dusting
Instructions
- Mix the Dough: In a large bowl, combine the warm milk and honey. Stir in the sourdough starter until dissolved. Add the flours and salt. Mix with a spatula or your hands until a shaggy dough forms, scraping the sides of the bowl as you mix. Add the butter and knead it into the dough until fully incorporated. This will take a few minutes. The dough will go from oily to slightly sticky. You can knead the dough right in the bowl.
- Bulk Ferment (1st Rise): Cover the bowl and let the dough rise at room temperature (68–75°F) for 8–10 hours or until puffy and doubled in volume. This is ideal to do overnight. The warmer the room, the faster the dough doubles. Check on the rise by giving the dough the poke test.
- Prepare the Pan: Generously grease a 9x5" loaf pan and sprinkle the bottom and sides with cornmeal. This mimics the classic English muffin texture.
- Shape and Second Rise: Turn the dough out onto a lightly floured surface and gently press it into a rectangle, then roll it up like a jelly roll and tuck the ends under. Place the dough seam-side down in the prepared loaf pan. Sprinkle the top with cornmeal (if desired). Cover loosely and let rise at room temperature for 1.5 to 2.5 hours.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and the internal temperature reaches 200–205°F.
- Cool: Remove from pan and let cool on a wire rack for at least 1 hour before slicing. Toast the slices to enjoy the full English muffin experience!
Notes
How to Store: Best enjoyed freshly baked, but fully cooled bread can be stored in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
Tips:
You can use all-purpose for the full amount of flour, but bread flour adds chewiness and structure to the crumb.
The cornmeal is optional, but gives the loaf its English muffin feel—gritty on the outside, soft and craggy inside. If you don’t like this cornmeal texture, you can omit it altogether.
Letting the loaf cool for an hour before slicing prevents a gummy or sticky crumb and gives the loaf structure. Slicing too early can ruin the texture.
Even though cup measurements have been provided, I recommend using a kitchen scale to weigh the flour for the most accurate and predictable results.
Nutrition
Serving: 1loaf | Calories: 1691kcal | Carbohydrates: 314g | Protein: 48g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 2815mg | Potassium: 749mg | Fiber: 10g | Sugar: 25g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 354mg | Iron: 15mg
