Sweet Potato Sourdough – Soft Sandwich Loaf or English Muffins

Instructions

The Night Before

1. Using a dough whisk or wooden spoon mix all ingredients into a soft and sticky dough. Let the dough rest for 5 minutes.
2. Using the dough whisk or spoon fold the dough over itself in at least four directions, similar to the stretch and fold method. Repeat this process until the dough is smooth with good gluten development. 
3. Cover the bowl and let the dough ferment overnight. If you are in a warm climate you may not need to ferment as long. Proceed to the next step when the dough has at least doubled.

The Next Morning (Making English Muffins)

1. Generously flour your work surface. Turn the soft dough out onto the flour. Flour the top of the dough and use your hands to pat the dough into a large even circle about 1/2 inch thick. Make sure to check that there is plenty of flour under your dough so it doesn't stick. Add more flour as necessary.
2. Use a round biscuit cutter or thin-rimmed glass to cut out as many muffins as possible. Remove the scrap dough from around the muffins and form it into a ball. Let the dough ball rest for 5 minutes.
3. Either roll the dough out and cut more muffins or shape it into a loaf. 
4. Once all the dough has been cut or shaped, cover it lightly and allow it to double in size. English muffins take about 1 hour to double, while bread loaves can take 2 to 5 hours to double.
5. Preheat a cast-iron griddle over medium-high heat. Once the griddle is evenly heated turn the heat down to medium-low.
6. Working in batches, place the muffins on the hot griddle leaving space around each one and cook for 2 to 3 minutes per side.
7. They should brown and poof up when cooked. Remove the cooked muffins to cooling racks and allow them to cool completely. 
8. English muffins can be frozen in freezer bags and removed just minutes before toasting, making a very convenient breakfast!

Using This Dough To Make Loaf Style Bread (2 Loaves)

1. Because this dough is very soft and sticky you will need to shape it carefully on a generously floured surface.
2. Divide the dough in half and shape each half into loaves using flour as needed.
3. Melt 1 tablespoon of butter in each loaf pan and rotate the pans to coat the sides.
4. Place the shaped loaves upside down in the butter. Flip them over so butter has coated all sides of the loaf.  Cover the pans and let them rise to double.
5. Preheat your oven to 400°F.  Place the loaf pans side by side on the center rack of the oven and bake them for 30 minutes.
6. Remove the loaf pans from the oven and let the bread carry over for 5 minutes before removing the bread to a cooling rack to cool completely.