Wanted to share my english muffins and my gluten network

Recipe:

360 grams AP flour

240 grams milk

100 gram starter

20 grams honey

6 grams salt

I combine it all together at once, give it a good mix and then two sets of stretch and folds with 25 minutes in between. I let it ferment for about 6-8 hours on my countertop then put it in the fridge for around 12-48 hours depending on when I want to bake. The longer you leave it the nicer the flavor becomes. I then shape them into 10 muffins with a cutter, sprinkle them in semolina and leave them for another hour and then bake them 6 minutes on each side in a frying pan (no oil or butter) on low-medium heat.