Delightfully light and airy English muffins with a bit of chew and tang.
Place all of the ingredients except for the cornmeal in the bowl of a stand mixer. Knead on medium-low for 15 minutes.
Transfer the dough to a greased bowl. Cover and allow to ferment at room temperature for 1 hour. Transfer to the refrigerator and allow to ferment for 20 hours.
Cut out 12 four-inch squares of parchment paper. Arrange them on a large baking sheet. Sprinkle each one very generously with cornmeal all the way to the edge of the paper.
Divide the dough into 12 equal pieces. Form each piece into a smooth ball by pinching the corners into the middle and rolling on your work surface to create surface tension.
You can lightly grease your work surface if the dough is sticking.
Place each ball onto a parchment paper square, flattening with your fingers. You may need to press very firmly.
Cover and allow to rise at room temperature until quite puffy, about 2-6 hours. To speed up the process, you can turn your oven into a proofing box (see note).
Preheat your oven to 350°F. Preheat a cast iron griddle or skillet over medium low heat for 5 minutes. Carefully transfer as many of the English muffins as will fit onto the griddle. Cook for 5-8 minutes per side, or until nicely browned. Transfer to a baking pan and bake for 10 minutes.
Repeat with the remaining muffins.
Cool on a wire rack for at least 10 minutes before slicing.
Store any leftovers in an airtight container for up to 3 days. For longer storage, place in the refrigerator or freezer.