Overnight English Muffins

Steps

1. Combine the starter ingredients in a small bowl and whisk together until smooth and glossy.
2. Cover and let the starter stand at room temperature for at least 1 hour and up to 12 hours (a longer ferment gives the finished English muffins better flavor and structure).
3. Prepare a stand mixer with a paddle attachment.
4. Combine milk and yeast in the stand mixer bowl and mix on low speed until incorporated.
5. Add the starter and mix on low until well combined.
6. Make sure the butter is 105℉ or less, then add the butter, sugar, and salt and mix on low to combine.
7. Add the flour and mix on low just until dough forms. If it seems to wet, add a tablespoon or two of bread flour.
8. Switch out the paddle attachment for a dough hook and knead dough for 5 minutes, until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers.
9. Place dough in a large, lightly greased bowl.
10. Cover and refrigerate overnight, or for up to 3 days. Alternatively, let the dough rise at room temperature until doubled in size (~90 mins), and then make the muffins immediately.
11. Sprinkle a rimmed baking sheet with semolina flour.
12. Turn the dough out onto a lightly floured workspace and use a floured bench scraper to cut the dough into four sections.
13. Cut each section into three equal pieces and use lightly floured hands to roll each piece into a smooth round ball, gently stretching the dough over itself and pinching together at the bottom.
14. Flatten each ball slightly and space slightly apart on the prepared baking sheet, sprinkle with more semolina, and let muffins rise in a warm place until puffy (~90 mins).
15. Preheat oven to 350°F and warm a large skillet over medium heat.
16. Melt a pat of butter in the skillet, just enough to coat the bottom of the pan.
17. Cook muffins in batches on the skillet until golden on each side (~4 mins per side).
18. Press muffins gently with a spatula while cooking to prevent them from rising too much. If muffins are browning too quickly, reduce heat slightly.
19. When muffins are golden on both sides, transfer them to the baking sheet and put them in the oven.
20. Bake until cooked through (~15 mins).
21. Let muffins cool for 10 minutes before splitting with a fork and serving.
22. Store in an airtight container at room temperature, or wrap English muffins well and freeze for up to 3 months.