For levain - Mix together 6 grams of ripe/bubbly/active sourdough starter with 60 grams all-purpose flour and 60 grams water. Cover and keep levain at 78 degrees Fahrenheit for 10-12 hours until bubbly, active and ripe.

To the bowl of a stand mixer, mix together the ripe levain, milk, water, melted butter, sugar, salt and bread flour. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. I like to reserve about 70 grams of bread flour (about ½ cup) and add it in as the dough kneads together, making sure that I'm not adding too much flour to the dough.

Knead together for 8-10 minutes, adding the rest of the flour as needed, until the dough is soft and smooth. The dough should be tacky to the touch, not overly sticky. If it is very sticky, add a little bit more flour, about 20-30 grams at a time.

Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78–80-degree F place for 4-5 hours. Take the temperature of the dough as needed to maintain the dough temperature right around 78-80 degrees F (I use this bread proofer to keep my dough temperature consistent).

At the end of about 4 hours, the dough should be puffed up and feel very elastic. It will not double in size. If it doesn't feel this way, let it bulk ferment for another half hour and check again

Overnight Option: At this point, after the bulk fermentation has finished, you can cover the dough and put it in the refrigerator for 24-48 hours. Proceed with the recipe the next day, shaping and proofing the bread before baking. Add a little extra time for the loaf to rise to account for the temperature change.

Shaping English Muffins: Dump the dough onto a countertop. Cut into 12 equal sized pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (see video here) to seal the balls and create tension for the English muffins to rise. Prepare a parchment-lined baking sheet. Pour ½ cup semolina or cornmeal into a shallow dish and gently press each ball of dough into the cornmeal/semolina, flipping it over so both sides are lightly covered. Place the dough on the parchment-lined baking sheet. Repeat with remaining dough balls. All 12 English muffins should fit on the baking sheet. Take your hand and lightly press down on each English muffin, giving a flatter shape.

Proofing: Cover the pan and let the English muffins rise in a 78–80-degree F place until puffed up and risen, about 3-4 hours. Do not bake these rolls if they have not risen. Press your finger into one of the English muffins. If the dough springs back just a little bit, they are ready to bake.

Baking: Pre-heat the oven to 350 degrees F. Prepare a skillet over medium-low heat, coating it with a Tablespoon of butter. Gently place the English muffins into the pan, cooking for about 2-3 minutes per side before flipping and baking on the other side. The outside of the English muffins will bake, leaving the inside doughy and raw. Put the English muffins on the parchment-lined baking sheet. Add a little more butter to the pan and repeat this process until all the English muffins have been skillet cooked. Place the pan of English muffins in the oven and bake for about 12-15 minutes until baked all the way through. Let cool.