@sunnybeee._: I’ll dance anyway . . #ifyoudanceilldance #dancetrend #dancechallenge #trendy #bestiegoals #bestievibesonly #friendshipgoals

sunnybeee._

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Region: GB

Thursday 29 August 2024 19:30:38 GMT

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𝒜❥ :

Ur both soo pretty 😍❤️can i get a hi?

2024-08-29 19:39:01

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user6644643981462 :

👀

2024-08-30 02:01:54

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I made this dough last night, left it on the counter to slowly bulk overnight, and this morning all I had left to do was shape, proof and cook them. I know everyone has an opinion about how long sourdough should ferment, but after making these both ways, I prefer a long, slow bulk for my English muffins. I do the same with my cinnamon rolls and bagels and dinner rolls. For me, the longer fermentation gives them a softer texture and better flavor. When I rush them, I notice they’re much chewier. And of course I had to make some whipped honey cinnamon butter to go with them. There was one tiny extra English muffin, so obviously I had to taste test it. So good.😋😋 Recipes below ↓ sourdough english muffins makes 12 at 100 g each 443 g whole milk 170 g active sourdough starter 14 g honey 596 g bread flour 12 g fine sea salt cornmeal for dusting Mix the milk, starter, honey, flour and salt until combined. Cover and let bulk ferment. I prefer a long, slow overnight bulk for these. Divide into 100 g portions and gently shape into rounds. Flatten slightly and coat both sides with cornmeal. Let proof until soft and puffy. Cook low and slow on a griddle or cast iron for about 6-8 minutes per side, flipping as needed, until golden and about 200-202°F internally. Cool slightly and split with a fork instead of cutting with a knife for all those nooks and crannies.🥰 whipped honey cinnamon butter 1/2 cup (113 g / 1 stick) softened salted butter 3 Tbsp (63 g) honey 2 Tbsp powdered sugar 1 tsp cinnamon 1/2 tsp vanilla bean paste Whip the softened butter until light and fluffy. Add the honey, powdered sugar, cinnamon and vanilla and whip again until completely smooth and fluffy. #sourdough #englishmuffins #sourdoughrecipe #homemadebread #fromscratch

I made this dough last night, left it on the counter to slowly bulk overnight, and this morning all I had left to do was shape, proof and cook them. I know everyone has an opinion about how long sourdough should ferment, but after making these both ways, I prefer a long, slow bulk for my English muffins. I do the same with my cinnamon rolls and bagels and dinner rolls. For me, the longer fermentation gives them a softer texture and better flavor. When I rush them, I notice they’re much chewier. And of course I had to make some whipped honey cinnamon butter to go with them. There was one tiny extra English muffin, so obviously I had to taste test it. So good.😋😋 Recipes below ↓ sourdough english muffins makes 12 at 100 g each 443 g whole milk 170 g active sourdough starter 14 g honey 596 g bread flour 12 g fine sea salt cornmeal for dusting Mix the milk, starter, honey, flour and salt until combined. Cover and let bulk ferment. I prefer a long, slow overnight bulk for these. Divide into 100 g portions and gently shape into rounds. Flatten slightly and coat both sides with cornmeal. Let proof until soft and puffy. Cook low and slow on a griddle or cast iron for about 6-8 minutes per side, flipping as needed, until golden and about 200-202°F internally. Cool slightly and split with a fork instead of cutting with a knife for all those nooks and crannies.🥰 whipped honey cinnamon butter 1/2 cup (113 g / 1 stick) softened salted butter 3 Tbsp (63 g) honey 2 Tbsp powdered sugar 1 tsp cinnamon 1/2 tsp vanilla bean paste Whip the softened butter until light and fluffy. Add the honey, powdered sugar, cinnamon and vanilla and whip again until completely smooth and fluffy. #sourdough #englishmuffins #sourdoughrecipe #homemadebread #fromscratch

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