In England, English muffins are just called muffins (makes sense if you think about it). Unfortunately, they are also pretty boring. They aren’t anything like the ones I remember from when I was growing up in the US. Great English muffins were opened with a fork and were full of holes where the butter would create little pools of pleasure. Since I can’t buy them here, I guess I will have to give them a try.
I got up and produced the poolish and the leaven for making Engish muffins this morning. After only an hour, the poolish was already doubling. The leaven took the expected 4 hours to get rolling. In the future I may have to start the leaven the night before. When both were ready I combined the two and created the bread dough. I gave it three turns (one every hour or so) including adding the salt on the first turn. After 5-6 hours of bulk rise time, I turned it out onto a baking tray lined with a cloth and dusted with corn meal. After letting it rest 10 minutes, I smoothed it out evenly in the tray and spread more corn meal on top. I then covered it, wrapped it up, and placed it in the fridge until tomorrow morning, when I will cut them out and cook them on the stove in my large heavy pan.