The morning before you plan to enjoy, mix everything in large bowl followed by 4 sets of stretch and folds every 30 minutes.
Cold retard all day, no need for proofing.
The night before you plan to enjoy, cut the dough in to size of your preference and mine are 105g (12 English muffins). Shape into balls using plenty of flour to handle them.
Rest dough on the counter top (dusted top and bottom with semolina flour or cornmeal, and covered with plastic wrap) to proof 3-8 hours or until double in size.
When ready to make, pre-heat pan on medium-low heat, covered. Dust pan with semolina flour or cornmeal and add muffins, leaving room for expansion. Cook covered with lid for 4 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray.
Bake in the oven another 8-10 minutes at 375℉ (190℃). This is to avoid under-cooked or doughy English muffins.
