Sourdough 'English' muffin filled with a poached egg. On a plate. In the garden.
Made the muffins about a week ago, to more or less this recipe, split them and kept them in the freezer. The process was changed as follows, for convenience:
Morning: make a sponge by mixing 200g strong white flour, 250g water and 150g white sourdough starter (100% hydration). Leave in kitchen all day.
Late in the evening: make the dough by adding 225g strong white flour and 10g salt to the sponge. Knead on a well-floured surface, adding a drizzle of sunflower oil, until smooth. Divide into nine (these were 91g of dough each), ball them up and flatten out. Transfer to a semolina-sprinkled parchment and leave to prove in the fridge overnight.
Next morning: Cook in a warm, lightly-oiled frying pan for about 6 minutes, flipping every minute or so. Transfer to cooling rack. Split with a fork and then toast.
Recipe adapted from Daniel Stevens' "Bread" book in order to make them using sourdough starter rather than packet yeast.