The night prior to when you want to eat the english muffins, mix the first 3 ingredients together in a bowl. Cover and set on the counter for about 8 hours.

In the morning add the proofed dough mixture to a stand mixer fitted with a dough hook. Then add the final three ingredients into the bowl. Mix on low speed for 5 minutes. It should stick on the bottom but not on the sides. If you used a different flour and it's still too sticky add flour a tablespoon at a time and mix until it reaches this stage.

When finished let rest for a minute while you flour the counter lightly.

Prepare a baking tray to set the muffins on by putting down parchment paper (optional but helps) and then sprinkle cornmeal on top of that.

Pour out the dough on the counter and pat flat to about ¾ inch thickness. Use a 3 inch biscuit cutter to cut out muffins, place on the baking tray. Flour biscuit cutter in between each English muffin.

Let rise for about an hour and a half at room temperature.

Use a griddle placed at 300ºF or a skillet on medium low heat to cook the english muffins. 5 minutes on each side until lightly brown and the interior is cooked.

Serve warm with your favorite toppings!