Chestnut Muffins

Preparation info

  • Makes


    English muffins
    • Difficulty


    • Ready in

      2 hr 30

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Simon originally created these chestnut flour English muffins when he was a member of a now-disbanded bakers’ collective, which ran a fortnightly stall at a farmers’ market in Stoke Newington, east London. He says that they always used to “stash some away for a post-market toasting, spread with chestnut purée if possible!”


  • 115g/4oz/scant ½ cup white sourdough starter


  1. Mix all of the dough ingredients together thoroughly. Cover and leave to rest at room temperature for 15 minutes, then knead for about 10 minutes. Cover and leave to prove for 1 hour, then give the dough a single fold. Cover and leave to prove in the refrigerator overnight (12–14 hours).
  2. Remove the dough from the refrigerator about 2–3 hours before baking. Afte