There is something about a freshly toasted English muffin. Split,with all the nooks and crannies filled with melted butter, I think it makes a perfect breakfast side. This is an easy recipe, but takes all night for bulk fermenting. Ingredients: 100 grams active starter 15 grams sugar or honey 225 grams milk 125 grams water 45 grams unsalted butter softened 500 grams AP flour Corn meal for dusting Start with 100 grams of very active starter. It should be bubbly and risen. Add starter to the bowl of your stand mixer. Add all ingredients except the corn meal. Using a dough hook, mix on low speed for 1 minute. Allow the dough to autolysis for about 5 minutes. This allows the flour to absorb the water and milk. After resting, knead dough on speed 2 for about 8 to 10 minutes. Dough will be shiny and somewhat sticky. Cover bowl and allow to rise overnight. You can also transfer the dough to a graduated bowl to better track rise. ...
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