Sourdough English Muffins With Feta Cheese/ Angielskie Buleczki na Zakwasie z Feta

Soft and delicious.

Te buleczki upieklam w  Tlusty Czwartek.

Submitting toYeastspotting.

Sourdough Starter:/ Zaczyn
172 g whole wheat flour/maki pszennej razowej
212 g water/wody
122 g whole wheat bubbling sourdough/ zakwasu pszennego
Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours./
Wymieszac skladniki i odstawic do fermentacji na 10-12 godzin.

Final dough:/Ciasto (na 15 buleczek):
all of the  sourdough starter/caly zaczyn
256g water/wody
505 g  whole wheat flour/maki pszennej razowej
Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.

Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for  4 hours.

Wymieszac skladniki i odstawic na 30-40 minut. Nastepnie dodac fete (272 g) i wgniesc ja w ciasto. Odstawic na 40 minut i krotko zagniesc. Powtorzyc zagniatanie po kolejnych 40 minutach. Zostawic na 4 godziny w kuchni.

Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel  lined with parchment paper. Bake for 5-6 minutes each side.

I cut my muffins out with ring from 1/2 gallon jar.

 Rozgrzac piekarnik z kamieniem i szklanka wody w foremce do wytworzenia pary. Rozwalkowac ciasto na  grubosc 11/4 cm. Wycinac krazki. Piec buleczki po 5-6 minut z kazdej strony.


I was inspired by the recipe from the blog: Discovering Sourdough.