We love English muffins, but we dislike waking up early in the morning to make muffins from scratch.   Cook’s Illustrated’s Baking Illustrated booklet has a recipe for English muffin bread that looked easily adaptable to overnight rise and a quick morning bake in the toaster oven.

Since I have a sourdough starter that I feed daily, finding recipes to bake everyday is desirable.   If it’s not baked, the discard would go in the trash.

Stuff

• 200 g starter, 100% hydration
• 300 g bread flour
• 260 g milk
• 8 g salt
• 8 g sugar
• 4 g baking soda
• Cornmeal for the bottom of the loaf pan

Procedure

1. Mix all the above except cornmeal
2. Stretch and fold x 4
3. Rest 30 minutes, stretch and fold x 4
4. Pour into a loaf pan that has cornmeal dusted on the bottom. 
5. Cover with plastic wrap and place in the refrigerator.
6. Next morning, preheat oven to 375 degrees F.
7. Score the dough. 
8. Bake for 40-45 minutes to 200 degrees F internal temperature. 
9. Remove from pan and cool to room temperature.  

If you don’t score, the rise is uncontrolled.