SOURDOUGH ENGLISH MUFFINS

Steps:

• Build the levain:
• In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
• Make the dough:
• In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don't be afraid to rip this dough while you knead with your palm and then bring it back together again.
• Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 15 hours more.
• Shape and proof the dough:
• Turn the dough out on to a floured work surface and stretch the dough into a rectangle about ½-inch (1 cm) thick.
• Line a sheet pan with parchment paper and dust it liberally with semolina and cornmeal.
• Using about a 3- or 4-inch (7.5 or 10 cm) round baking ring or a cup, cut out about 10 circles from the dough. Place each dough circle on the prepared baking sheet. Dust the tops with a bit more cornmeal.
• Cover the English muffins and let proof at room temperature for 1 hour.
• Cook the muffins:
• Heat a cast iron skillet over medium-low heat.
• Dust the skillet with cornmeal and semolina.
• Place the muffins in the skillet and cook for 4 to 5 minutes per side until golden brown on the top and bottom and lighter on the sides, with darker bits of cornmeal or semolina on top. The time may vary depending on your stove.
• Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.