Combine all the ingredients, excluding the cornmeal, in a stand mixer with a dough hook attachment and mix on low speed until everything comes together
Continue mixing on low speed to knead the dough for 6-8 minutes
Cover the bowl and set aside to begin bulk fermenting for 2-4hrs and then transfer to the fridge to continue fermenting a further 2 days.
On a large tray or platter, sprinkle a thin layer of cornmeal.
Remove the dough from the fridge and seperate the into 12 roughly equal pieces.
Shape each piece into a ball and press down into the cornmeal gently to flatten into a muffin sized round.
Sprinkle the top of each dough piece lightly with cornmeal and leave to rise, covered at room temperature for a further 1-2 hrs until soft and puffy.
Preheat a flat sandwich toaster, griddle or panini press.
Gently transfer the muffin pieces in batches to cook on the bottom plate of the open sandwich toaster for 10 minutes each side. They should be evenly golden brown - depending on your appliance this time will vary.
Once cooked, transfer to a wire rack to cool completely.
Using a fork, poke around the middle line of each muffin and gently pry apart into two pieces.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.