Sourdough English Muffin
Target 72% hydration · cast iron skillet · bake at 350°F
Sourdough English muffins are griddled (not baked in oven) — cooked on a skillet at moderate heat, flipped once. The distinctive 'nooks and crannies' come from the long overnight ferment creating large irregular gas pockets. Use 3-inch ring molds for shape, dust heavily with cornmeal or semolina.
- Hydration
- 72%
- Salt
- 1.80%
- Levain
- 15–20%
- Bulk @ 76°F
- 2.00h
- Proof @ 76°F
- 12.00h
- Bake temp
- 350°F
- Bake time
- 14m
- Vessel
- cast iron skillet
Flour mix
- bread flour — 100%
Technique
Mix dough, 2h bulk. Refrigerate overnight (12-16h). Portion into 90g pieces, shape into rounds, dust with cornmeal, place in ring molds on parchment. Proof 60-90 min at room temp. Heat cast-iron skillet on medium-low (350°F), cook each muffin 7 min per side, flipping once. Split with fork (don't cut) for best texture.
Calculator pre-set to Sourdough English Muffin's target (72%)
Adjust the slider for personal preference within the workable 68–78% range.
- Flour to add
- 450 g
- Water to add
- 310 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 870 g
- Effective hydration
- 72%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
Related references on this site
- 72% hydration reference page — crumb structure, technique notes, other recipes at this hydration
- Flour spec: bread flour — protein, ash, absorption — 100% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 68–78%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lame + bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.