These English Muffins are proved over 24 hours and baked in round muffin rings in the oven. These flat, leavened breads characterised by their distinctively lightly tangy flavour, crispy exterior, chewy crumb and airy, "nook and cranny" interior are perfect toasted (though I like them as they are too!)  These are scaled at 100 grams each. Ingredients, flour, milk, salt, sugar and semolina (for dusting).