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To make the preferment: In a large bowl, mix the preferment ingredients thoroughly. Cover the bowl and set aside to rest at room temperature for 12 to 18 hours.
To make the dough: Add the dough ingredients to the bowl with the rested preferment, mixing with a bowl scraper or spatula.
Once you’ve made a shaggy, cohesive dough, fold it over on top of itself 20 to 25 times, rotating the bowl with each stroke.
Cover the bowl and let the dough rise for 2 hours, repeating the folding process every 30 minutes.
Transfer the dough to a lightly greased 9" x 13" pan and cover. Let the dough rise for about 1 hour at room temperature, then chill in the refrigerator for 10 to 24 hours.
To cut the muffins: Turn the dough out onto a work surface dusted with cornmeal. Cut the dough into 3" to 3 ½" rounds.
Space the muffins on a cornmeal-sprinkled baking sheet, cover, and let them rise until light and puffy, about 60 to 75 minutes.
Transfer the rounds to a preheated electric griddle or frying pan and cook for about 8 to 10 minutes on each side.
Remove the muffins from the griddle and transfer them to a rack to cool.
Enjoy warm or cool to room temperature, then split and toast.