Sourdough English Muffins

In the bowl of a stand mixer, whisk together bread flour, salt, and sugar by hand. Add 1 1/4 cups (300 grams) lukewarm water, sourdough starter, and oil; using the dough hook attachment, beat at medium-low speed until mixture comes together, 1 to 2 minutes, stopping to scrape sides of bowl. (Mixture will be shaggy, but no dry bits of flour should remain.) Increase mixer speed to medium, and beat until dough pulls away from sides of bowl completely, forms a ball around dough hook, and is shiny, smooth, and elastic (does not tear when pulled), about 15 minutes.

Spray a medium bowl with cooking spray. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 4 to 5 hours.

Line 2 baking sheets with parchment paper; generously dust with semolina flour. If using English muffin rings, spray with cooking spray; place semolina flour on a plate, and coat rings with semolina flour by rotating rings in a quick circular motion on plate.

Turn out dough onto a work surface lightly dusted with bread flour, and lightly press with fingertips until even. Divide dough into 12 portions (about 75 grams each). Place on a work surface lightly dusted with bread flour, and using floured hands, press with your fingertips to an even thickness. Starting at one point on outside edge, pull (or fold) edge toward center, and lightly press to seal. Continue clockwise around edge until you reach original starting point. Turn seam side down, and using your hands, pull dough across lightly floured surface until smooth and round and holds its shape. Repeat with remaining dough, and place at least 3 inches apart on prepared pans.

Place prepared rings around dough, if using. Sprinkle semolina flour on top of dough. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough jiggles slightly when pan is moved, 2 to 3 hours. (If not using rings, it is important to spray the plastic wrap with cooking spray before covering.) (See Note.)

Heat a cast-iron pan over medium heat. Using a greased spatula, gently move dough (and rings) to hot pan, placing at least 1½ inches apart. Cook until bottoms are golden brown and tops are puffed and look dry/matte, about 5 minutes. Turn English muffins, and remove rings, if using; cook until bottoms are golden brown and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), about 5 minutes. If English muffins register below 205°F (96°C), turn back over, and cook until done, 1 to 3 minutes. Remove from pan, and let cool completely on a wire rack. Wipe pan surface clean before cooking next batch. Split cooled English muffins with a fork. Serve toasted and warm.