Finer cornmeal for less grittiness, slightly more even shaping. Only three out of the dozen left for tomorrow. (First attempt.)
Recipe from The Sourdough Baker:
Mix:
- 300g water
- 50g milk (I used Oatley)
- 30g oil
- 100g starter (about 100% hydration)
- 500g bread flour (so (300 + 50 + 50) / (500 + 50) = 73% hydration)
- 9g salt
Ferment during the day, refrigerate overnight (or whatever schedule works for you). The original recipe has a fairly strict schedule of stretch-and-folds, I did one before refrigeration.
Cut into 12 pieces.
Use pinkies to draw towards you to form into balls.
Dust both sides in fine cornmeal in a bowl, then set in greased rings on a lightly dusted baking sheet.
Proof until 1.5x, a couple hours at 90F. (The original recipe proofs longer.)
Cook on med-high heat (as for pancakes) on a griddle, 3 minutes per side.
Bake 15 minutes at 350F (may need to run multiple timers so you can bake each batch as they come off the griddle).
Cool 10-15 minutes, enjoy!
Odd that they're called English muffins. Maybe I should call the others American muffins.