Sourdough English Muffins

Confirm the levain is ripe — domed, airy, and just starting to recede.

Cut the butter into ½-inch pats and let them soften.

Mix flours, milk, sugar, water, salt, and levain on low until combined, then on medium about 3 minutes. Rest 10 minutes.

Add the butter one pat at a time (about 3 minutes), then mix 2 minutes more until smooth.

Bulk ferment 3½ hours, with 3 sets of stretch-and-folds during the first 90 minutes.

Dust a half sheet with semolina. Divide into 12 pieces at 80g, shape into balls, and space them on the pan.

Cover and cold-ferment about 20 hours.

The morning of the bake, proof until extremely light and delicate, about 3 hours.

Cook in a cast-iron skillet with clarified butter, 2–3 minutes per side until deep brown, re-greasing between batches.

Transfer to a baking sheet and bake at 350°F (175°C) for 15 minutes.

Cool 30 minutes at room temperature before splitting.