Recipe hydration
Sourdough English Muffin — Hydration Guide
Target 72%. Workable range 68–78%.
Why this hydration for Sourdough English Muffin?
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.
Flour mix: 100% bread flour.
Technique at 72%
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 72%
- 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.