English Muffins

In a small mixing bowl, combine the flour, water, and yeast. Beat until batter is smooth and well combined. Cover the starter with plastic wrap and let sit for at least 1 hour up to 10 hours until bubbly. The longer you let it sit, the better the flavour and structure of your finished muffins.

In a large bowl or bowl of a stand mixer on low speed, combine the milk and yeast mixture. Scrape the starter into the bowl and whisk to dissolve it into the milk. Add the sugar, butter, and salt to the bowl, whisking to combine.

Using a spatula, slowly add in the 720 ml of flour, cup by cup, until a shaggy dough is formed. With the dough hook attachment on a stand mixer, begin kneading the dough until it comes together in a ball, 5-7 minutes. If the dough is too sticky, add flour by the tablespoon. Dough should form a smooth ball that springs back when touched. Transfer dough to an oiled bowl, cover and place in the refrigerator overnight or up to 3 days.

Place the risen dough onto a lightly floured work surface. Using a pastry scraper, divide the dough into 12 pieces and form into balls.

Prepare by dusting cornmeal over baking sheet and arrange balls on top, with a few inches in between. If using muffin rings, place them around each ball. Sprinkle cornmeal over tops. Let muffins rise until puffy, about 1 ½ to 2 hours.

To cook the muffins, melt a pat of butter in a large nonstick skillet or cast iron griddle over medium-low heat on the stovetop. Transfer a few muffins with their rings to the pan. Cook until the bottom of the muffins are golden brown, 4-5 minutes. Flip and cook another 5 minutes on the other side. Transfer muffins to a wire rack to cool.