Bim’s English Muffins- Same day baked 

Bim’s English muffins. Same day baked.
Recipe
1,200 g. Bread flour
760 g. (60%) Milk you can substitute with none dairy milk or just water it works well too.
300 g. (25%) Active starter or discard one week old
80 g. (7%) Honey
22 g. (2 %) Salt
3 eggs If you’re vegan and don’t eat dairy products just skip the egg, the results will be not much different 👍🏻
Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes and proof at 25 degrees Celsius for 2 hours . (I am living in tropical climate country Thailand 🇹🇭 so my dough rises very quickly, you have to adjusted the dough proofing time according to your room temperature just make sure it fully rises before baking to prevent dense texture and uncooked)
After proofing cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size.
Heat up the pan on medium low, put muffins in and covered the lid for 4 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.
😊Enjoy baking
Ps. You can divide in half if you want to bake small batches but if you make the whole recipe you can put them in ziplock bags and put in the freezer for up to two months. Also if you halve the recipe you can use two eggs.