Are you looking for an easy fail-proof sourdough bread recipe? Look no further because I have the most delicious bread for you! It has a light and fluffy crumb with a crisp crust — everything you want in a sourdough loaf!
I converted this recipe to sourdough and it is simply amazing! This no-knead sourdough english muffin bread is easy to prepare, is minimal effort, no kneading required and simple to bake. This is a great bread if you are new to sourdough!
Let’s get started!
Combine honey, milk, warm water, salt, baking soda and sourdough starter together. The milk I am using is plant based and cold from the fridge. The water is just nicely warm from the tap.
Stir well. Add 2 cups flour.
Stir well again and add another cup of flour.
Mix vigorously. Add another cup of flour. If the dough is too wet and glossy, add another cup of flour. I ended up adding 5 cups of flour. This is what it looks like. It’ll be very sticky!
Drizzle with oil.
Cover. I am covering with plastic and a tea towel too. I’m setting it on the stove where it’s warm. Let proof overnight.
The next day, it should have at least doubled. This rose so beautifully!
Lightly pull dough away from sides of bowl – this is how we are “punching the dough down” because this dough is very sticky. In 2 loaf pans or one large pan, oil lightly and sprinkle with cornmeal. I am using one large pan which is 14¼” x 5” x 3¼”.
Pour from bowl into loaf pan, and sprinkle with cornmeal.
It’s so nice and bubbly!
Let sit 30 minutes. As you can see, it has risen a bit. Bake at 365F until golden, about 45 minutes.
I think I should have made a mini loaf too! My dough poured over the edge! Oops!
Let cool 5 to 10 minutes before removing from pan. I cut the “spill” off and taste tested…it’s so good!
Let’s get the good side!! Looks amazing! And smells so good — just like an english muffin!
Let cool completely before slicing. Slicing too early will allow the steam to escape causing the bread to become gummy.
It may not have as many holes as english muffins do, but it really does taste just like an english muffin!
It’s great as a sandwich bread, or have a slice with any meal! It’s delicious with wow butter (or any nut or seed butter of your choice) and jam. It’s yummy with a slice of cheese or as grilled cheese. This bread is so versatile and will be a family favorite!
No-Knead Sourdough English Muffin Bread
1 tbsp honey
1/2 tsp baking soda
2/3 cup sourdough starter
1 tsp salt
1-1/4 cups milk
1-1/4 cups warm water
4-1/2 to 5 cups flour
Combine honey, milk, water, salt, baking soda and sourdough starter together. Stir well. Add 2 cups flour. Stir well and add another cup of flour. Stir well and add another cup of flour. If the dough is too wet and glossy, add another cup of flour. Add up to 5 cups of flour. It’ll be very sticky! Drizzle with a little oil. Cover. I am covering with plastic and a tea towel too. I’m setting it on the stove where it’s warm. Let proof overnight. The next day, gently pull dough away from edge with an oiled spatula. In 2 loaf pans or one large pan, oil lightly and sprinkle with cornmeal. Pour dough into pans and sprinkle with cornmeal. Let sit 30 minutes. Bake at 365F for about 45 minutes or until done and golden.
enjoy from Our City Homestead to yours