Sourdough English Muffins

 I got this from the blog "Amy Bakes Bread".

Levain (1:10:10, 10-12 hours/overnight at 78 degrees F)

• 6 grams sourdough starter ripe/bubbly/active
• 60 grams all-purpose or bread flour
• 60 grams water

Sourdough English Muffins

• 115 grams levain ripe/active/bubbly, see recipe notes
• 55 grams milk whole or 2% works best, warmed to around 90 degrees F, about 1/4 cup
• 275 grams water about 1 cup plus 2 Tablespoons
• 30 grams unsalted butter melted and cooled, about 2 Tablespoons
• 10 grams granulated sugar about 2 teaspoons
• 10 grams salt about 1/2 Tablespoon
• 600 grams bread flour about 4-5 cups
• semolina or cornmeal for rising/dusting
• 30 grams unsalted butter for cooking, about 2 Tablespoons

Mix the wet and dry ingredients. Knead for a few minutes. Let proof 4-5 hours and then place in the fridge overnight.

Let warm up a couple hours. Divide into 10 balls. Press into a disc shape and sprinkle with cornmeal. Let rise about 4 hours.

Preheat oven to 350F and then cook on medium-low heat on stovetop. About 2 mins or less per side. Then bake about 15 minutes.