SOURDOUGH CINNAMON RAISIN ENGLISH MUFFINS

12 hrs before you plan to make the dough, feed your starter (I like to do this the night before).

In a large bowl, whisk together the milk, active sourdough starter & honey until well combined. Add in the flour, salt, and cinnamon; mix together until a shaggy dough forms. Cover & rest for 1 hr.

While resting, fully submerge & soak the raisins in water. 

After 1 hr, rinse & dry the raisins.

Add the raisins to the dough; stretch & fold them into the dough until they are evenly dispersed. Cover & rest for 1 more hr. 

After 1 hr, perform one round of stretch & folds. Cover the dough & bulk ferment on the counter for 5-6 hrs, or until just about doubled. Then, place the bowl in the fridge to cold ferment for 8-12 hours or overnight.

The next morning, prepare a large baking sheet with 10 squares of parchment paper. Sprinkle each square generously with cornmeal. 

Remove the dough from the fridge & turn it onto a clean countertop. Divide into 10 pieces. 

Use your hands to shape each piece of dough into a ball, using friction of the countertop to create tension & roll into rounds. 

Place each ball onto a parchment paper square & sprinkle the tops with more cornmeal. Cover & allow to proof in a warm environment for 4-5 hrs, until doubled in size & puffy. 

Once ready to bake, preheat the oven to 350F & heat a dry cast iron skillet or non-stick pan over medium heat. 

Sprinkle the skillet with cornmeal. Working in batches, transfer the English muffins onto the hot skillet. Cook for 2-3 mins per side, or until golden brown. Then, transfer back onto the baking sheet. Repeat.

Bake at 350F for 10 mins to finish cooking the interiors.

Cool slightly & serve.

Enjoy!