I am now using the 5 minute Artisan recipe...and when I want English
muffins I let it come to room temp. Then take out some...form the
muffins...let rise on parchment dusted with corn meal...and I have
rings so the muffins rise in them. Sprinkle top with corn meal. When
risen enough I cook them on preheated griddle on my cooktop. They are
really good I am told. This current batch had 1/2 cup whole wheat and
1/2 triticale flour. I use a big spatula to lift them onto the
griddle. Bake about 5 minutes on a side...Let cool before splitting.
My son and one of his barn helpers told me this AM that they "were
really good". Now would I make cinnamon raisin muffins.
You can also watch them being made on a Culinary Institute site which
led me down this path.