Directions

1. Mix the Dough

• Pour the milk into a small saucepan and add the butter. Place over low heat, whisking until the butter melts. Immediately turn off the heat and transfer to a mixing bowl.
• Add cool water, starter, and salt; whisk to combine.
• Add the flour and mix with your hands until no dry flour remains. The dough should be warm (85°F to 87°F), soft, and slightly sticky.
• Scrape down the sides of the bowl, cover, and let rest for 30 minutes.

2. Stretch, Fold, and Bulk Ferment

   • Wet your hands and gently slide your fingers under the dough. Fold the dough to the center, rotating the bowl and repeating 3 to 4 times until you have worked your way around the dough.
   • Cover and let the dough bulk ferment at room temperature for 1 ½ hours.

3. Retard the Dough Overnight

   • Transfer the dough to the refrigerator and let it retard overnight.

4. Shape and Proof the Muffins

   • Line a 13 x 18-inch sheet pan with parchment paper and dust generously with cornmeal.
   • Remove the dough from the refrigerator and let sit at room temperature for 45 minutes to an hour.
   • Transfer the dough to a floured work surface, dust the top with flour, and pat it into a ¾-inch thick circle.
   • Using a 3 ½-inch pastry ring, cut the muffins. Reroll the scraps and repeat until all dough is used.
   • Transfer the circles onto the prepared sheet pan. If using pastry rings, grease them well and position around the circles.
   • Cover with a towel and place the pan in a plastic bag. Set aside to proof at warm room temperature for about 3 hours, until the muffins are puffy and pillowy.

5. Cook the Muffins

   • Lightly oil a griddle or heavy skillet and place over medium heat until warm, about 5 minutes. Reduce heat to medium-low.
   • Transfer the muffins to the griddle using a flat spatula, without crowding the surface.
   • Cook for about 7 minutes before flipping. Continue cooking on the other side for an additional 9 minutes. The muffins should be tall, puffy, and soft but bounce back when gently squeezed.
   • If needed, lower the heat and cook the palest side for a few more minutes.

6. Serve and Store

   • Cool the muffins for about 30 minutes to set the crumb. Serve slightly warm, at room temperature, or toasted with butter and your favorite fruit spread.
   • Cool completely and store leftovers in a plastic bag at room temperature for up to 2 days or freeze for up to 2 months.

Makes 8 muffins.

Recipe contributed by Sarah Owens.