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Mix everything in a large bowl.
Perform 4 sets of stretch and fold every 30 minutes (total of 2 hours).
Proof for another 2 hours or until it rises 70% at 25-27 degrees Celsius.
Option one: Cut the dough into 110 g or your preferred size and bake the same day.
Option two: Retard overnight for better flavor and health benefits.
In the morning, cut the dough into your preferred size, rest on the countertop to proof for another 2 hours or until double in size.
Heat up the pan on medium low, place muffins in and cover the lid for 4-6 minutes each side or until golden brown.
Transfer the English muffins to a baking tray and bake in the oven or air fryer for another 4 minutes at 190°C to avoid uncooked inside.