Old-Fashioned, No-Knead English Muffins | Serious Eats:
10 ounces bread flour (2 cups; 285g)
5 ounces whole wheat flour (1 cup; 140g)
1 3/8 teaspoons (11g) table salt
1 1/4 teaspoons (4g) instant dry yeast
12 ounces cold milk (1 1/2 cups; 340g), any percentage will do
3 1/2 ounces honey (1/4 cup; 100g)
1 large egg white, cold
5 ounces fine cornmeal (1 cup; 145g), for dusting
Roughly 1 ounce bacon fat, unsalted butter, or oil (2 tablespoons; 30g), for griddling
Mix dry ingredients, add wet and stir until smooth. Let rise at room temperature for 4-5 hours.
Spoon out 12 2.6-2.7 ounce batches of dough on cornmeal in baking sheet. Cover top with cornmeal and let rise 12 to 42 hours.
Fry on 325 degree greased griddle until golden brown, about 8 minutes per side or 210 F inside.
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