After 20+ hr. Cold retard, (I woke up late) the English muffins are nearing the end of the three hour warm ( room temperature) proof. It is a little chilly here in the kitchen this morning, in comparison to the recommended ideal proofing temperature. The visual cues are pointing to extending the warm proof. Not unlike Bailey dough the formula calls for a fully proofed dough. Almost to the point of collapse.
I spent this morning making some clarified butter to prepare the brand spanking new high carbon steel griddle. She sure is a beauty! 
Look at the nooks and crannies! The #1 semolina burned a bit. Okay a lot. Tweek for next time.
bravissimo!
I will definitely be making these again, and again. Nice formula!
Good looking muffins, Will! Do they have that English muffin taste? I don't know what it is but good ones have some definite but hard to describe flavor.
This post reminds me I haven't made any English muffins for months. hmm.
TomP
The steel griddle temperature. I need batteries for my Lazer Temp gun.
Great looking EMs, Will.
Paul
I am very happy with Maurizio's formula, and method.
Good morning - I'm brand new here and discovered your English mufffins. I'm not sure how to get to your succession of posts, but i would love to have your recipe. Is that something you would be willing to share? Thanks in advance, -k. / Maine
The formula in question is from Leo Maurizio's book the perfect loaf. Try visiting his web site. He may have shared it there.
Photo is Rosile fork splitting.
Thank you for the pointer to ML - great resource! / Nothing like homemade fork-split English muffins. Especially with cultured butter from France pooling in the nooks and crannies.