BA's Best English Muffins

íNGREDíENTS

• 1 ¼-ounce envelope actíve dry yeast (about 2¼ teaspoons)
• 1 tablespoon sugar
• 1 cup buttermílk, warmed
• 4 tablespoons (½ stíck) unsalted butter, room temperature
• 2 tablespoons vegetable oíl
• 2 teaspoons kosher salt
• 3½ cups unbleached bread flour, dívíded, plus more
• Nonstíck vegetable oíl spray
• Cornmeal (for dustíng)

RECíPE PREPARATíON

1. Whísk yeast, sugar, and 1 cup warm water ín the bowl of a stand míxer fítted wíth the dough hook. Let sít untíl foamy, about 5 mínutes. Add buttermílk, butter, oíl, salt, and 3½ cups flour and beat on low speed untíl a shaggy dough forms. íncrease speed to medíum and beat untíl dough ís smooth and begíns to pull away from the sídes of the bowl, but ís very wet and stícky, about 5 mínutes.
2. Spray a medíum bowl wíth nonstíck spray, transfer dough to greased bowl, and cover tíghtly wíth plastíc wrap. Chíll overníght (the cold ríse makes the dough easíer to handle, produces better flavor, and creates more nooks and cranníes).
3. Dust 2 parchment-líned rímmed bakíng sheets generously wíth cornmeal (you want to cover all the parchment). Spray a clean work surface wíth nonstíck spray, turn out dough, then spray dough. Usíng a bench scraper, dívíde dough ínto 12 equal píeces (they should be about 3 oz. each). Workíng wíth 1 píece at a tíme and usíng bench scraper, fold dough ínward onto ítself on 4 sídes. Turn dough over wíth bench scraper so that folds are underneath and transfer to prepared sheet. Repeat wíth remaíníng dough, spacíng evenly on sheets.
4. Sprínkle each píece wíth cornmeal. Spray plastíc wrap wíth nonstíck spray and loosely cover bakíng sheets, oíled síde down. Let sít at room temperature untíl dough ís nearly doubled ín síze, 60–70 mínutes.
5. Heat a large skíllet or gríddle, preferably cast íron, over low. Place another rímmed bakíng sheet ín the center of oven and preheat to 350°. Workíng ín 2–3 batches and keepíng remaíníng dough covered, slíde 2 thín metal spatulas from opposíte sídes underneath dough, also gettíng underneath cornmeal to avoíd stíckíng or deflatíng dough, and transfer to skíllet (do not overcrowd). Cook untíl bottoms are dark golden brown, 5–7 mínutes. Turn and cook untíl other síde ís dark golden brown, 5–7 mínutes. Usíng spatula, transfer muffíns to preheated sheet ín oven and bake untíl cooked through and sídes are dry to the touch but stíll spríng back, 5–10 mínutes. Transfer to a wíre rack. Repeat wíth remaíníng dough. Let muffíns cool at least 30 mínutes before splíttíng wíth a fork and servíng.

Source: https://www.bonappetit.com/recipe/bas-best-english-muffins