The evening before you mix the dough, mix together the sourdough starter, sugar, and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest overnight. It should double in size and be ready to use the following morning.

Note: The sweet levain is optional, using a healthy, active starter at peak works too!

This recipe can be mixed by hand or using a stand mixer.

To a large mixing bowl combine the sweet levain (or regular starter), milk, water, honey, oil, bread flour, and salt. Mix until no dry flour remains. It will be VERY sticky (this is normal).

Cover the dough and let it rest in a warm spot for 20-30 minutes.

After the dough has rest perform your first stretch and fold.

This is where you scoop your hand under a portion of the dough, stretch it a few inches, and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough. Tip: wet your hands to avoid the dough sticking.

Once complete, cover the dough and let it rest for 30 minutes.

Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds. The dough will still be sticky and slack (this is normal and important for the final result).

Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has doubled in size (7-9 hours).

After the dough has doubled in size, lightly grease a 8x4 inch loaf pan and coat it with cornmeal.

Generously flour your work surface and turn the dough out. Gently press it into a square (be careful not to completely deflate it). Sticky dough is normal!

Fold the left and right sides of the dough toward the center and roll it into a log. Gentle shaping keeps all the bubbles in tact for those nooks and crannies!

Place the dough in your loaf pan, coat the top with more cornmeal, and cover it loosely with oiled plastic wrap or a disposable shower cap.

Place the loaf in the fridge overnight or up to 24 hours. This cold proof is essential for a light, airy result. Do not skip this step!

The following morning remove the loaf from the fridge and place it in a warm spot. Allow the dough to rise to the rim of the pan. Depending on your kitchen this usually takes 2-5 hours.

The dough is ready to be baked once it has reached the rim of the pan and when gently poked it slowly springs back.

Once the sourdough English muffin bread is ready to be baked, preheat the oven to 375 degrees F.

Bake for 35-40 minutes or until golden brown and baked through. The internal temperature should be 200-205 degrees F.

Remove from the pan immediately and cool completely on a wire rack before slicing. For best English muffin texture, toast each slice before serving.

Store the cooled loaf in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the loaf first, then freeze it for up to 3 months. You can toast slices straight from the freezer whenever you're ready to enjoy them.