Cinnamon Raisin Sourdough English Muffins

In the afternoon when your starter has peaked, assemble your dough. 

Whisk together your sourdough starter, water and honey until the starter has dissolved and turned into a milky liquid. Add in the flour, cinnamon, and salt and mix together until a shaggy dough forms. 

Cover and let rest for one hour. 

While your dough is resting, soak your raisins in cold water until they are all fully submerged. 

After one hour, rinse and dry the raisins and add them directly to the bowl. Pull one side of the dough up and towards the middle, rotating the bowl each time. Keep kneading until all the raisins are evenly distributed in the dough and a semi-smooth dough has formed. 

Cover and let rest for one hour. After one hour, perform one stretch and fold before covering your dough and letting it bulk ferment on the counter for 10-12 hours.

In the morning, turn your dough over onto a clean, lightly floured work surface. 

Using your bench scraper, separate the dough in half, and split each half into 5 equally sized pieces making 10 total English muffins. 

Flour the top of the muffins, cover and let rest for 1 hour. 

When your English muffins have rested and are puffed up, melt 1 tablespoon of butter into a pan over medium heat. Sprinkle corn meal over the pan and place your muffins directly on top of the corn meal. Cook over medium heat for 5 minutes, after 5 minutes flip your muffins over and cover the pan with a lid, turn the heat to low and finish cooking for 5 - 7 more minutes. (if you don't have a lid for your pan, cook the muffins as normal, but transfer them to a baking sheet and into the oven at 350 degrees for 5 minutes to finish cooking through).

Let cool just slightly, and serve warm with butter and honey :)