Skillet English muffins

Warm the milk and water to about 32 °C. In a bowl, whisk 190 g flour with the yeast, milk and water to make a smooth, thick batter. Cover and ferment for 60 min at room temperature until small bubbles appear.

Melt the butter and cool slightly. Add the remaining 120 g flour, salt, sugar and butter to the preferment. Mix to a soft, sticky dough. With a wet hand, lift an edge and fold towards the centre. Repeat around the bowl until the dough resists. Turn the dough over, round, cover and prove for 60 min. Fold again, then prove for another 60 min until very puffy.

Distribute the cornmeal between the work surface, the top of the dough and a sheet of baking paper. Gently ease out the dough, pat to about 1.3 cm thick and cut rounds with a 8.9 cm cutter. Gently gather the scraps to finish: make about 6 muffins. Place on the paper, cover and prove for 30 min.

Heat the skillet over medium-low heat. Add the muffins without crowding: cook half, then the other half. Cook for about 15 min until the bottoms are golden and the sides look matte. Turn and cook for about 15 min more until cooked through. Reduce the heat if they brown too fast. Cool on a rack for about 10 min, then split with a fork.