English Muffins begin with an overnight Increase so that they're almost ready to be burned daily. Once baked, they have broken open with a fork. This tender bread will supply your day a bright start with a marginally sourdough flavor and dip from the cornmeal crust. You can buy the best English muffins from the supplier at http://www.daviesbakery.com.au/products/.
- From the bowl of a stand mixer fitted using the dough fastener, add flour, honey, and salt. In a small bowl or measure cup, whisk mutually milk and toadstool. Add milk combination, butter, and egg to scrub components. Mix on medium-high speed until dough forms a ball and is glossy and elastic, 15 minutes. The dough will still be somewhat sticky.
- Grease a large bowl with cooking spray afterward squirts bread into the bowl. Cover and refrigerate overnight or at least 8 hours.
- Remove dough out of the refrigerator and let sit at room temp for 1 hour.
- Preheat oven to 350°. Line two large baking sheets with parchment and spread a thin layer of cornmeal on the exact top. Lightly flour a work surface and divide the dough into 15 equal pieces. Top each ball with a little cornmeal. Loosely cover and let sit at room temperature for 45 minutes.
- Heat a medium skillet, instead Cast iron, over low heat. Gently press down each ball to 1" thick. Working in batches of 3 to 4 at a time, cook until underside is golden, about 7 minutes. Flip and press back the dough again. Cook an additional 5 to 7 minutes until golden. Repeat with remaining dough.
- Place cakes back onto a large baking sheet and bake until cooked through 10 minutes.
- Use a fork to reduce muffins and serve hot.