One soft British-style griddle bread with a cornmeal-dusted crust and an uneven airy crumb, made with a milk-and-water yeast preferment.
1.5 tbspMilk
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0.5 tspButter
3 gCornmeal
1 tbspWater
0.5 cupFlour
0.4 gYeast
0.7 gSugar
1 gSalt
Warm all the milk and water to 35-38 °C. Stir in all the dry active yeast and rest for 10 minutes until foamy. Mix in 30 g flour in a small bowl until smooth. Cover and rest in a warm place for 60 minutes, until small bubbles appear. Keep the remaining flour for the dough.
Mix in the remaining 20 g flour, all the salt, sugar and melted cooled butter to make a soft sticky dough. Stretch and fold it against the bowl until smoother. Fold the edges over the center, turn smooth side up, cover and rest for 60 minutes. Repeat the fold, cover and rest another 60 minutes until very puffy.
Sprinkle half the cornmeal on a small piece of parchment. Gently scrape all the dough onto it and pat into one round about 9 cm across and 1.3 cm thick, without cutting or discarding dough. Sprinkle with all the remaining cornmeal. Cover loosely and rest for 30 minutes until puffy.
Carefully transfer the entire round and its cornmeal coating to a preheated nonstick pan over medium-low heat. Cook gently for 12-15 minutes per side until both faces are golden and the center reaches 93 °C. If it browns before the center is cooked, finish in an oven preheated to 175 °C for about 10 minutes, until the center reaches 93 °C. Cool on a rack for 10 minutes, then split with a fork. Serve the whole muffin as one breakfast bread portion; butter or other toppings are not included.