English Muffins

https://www.seriouseats.com/recipes/2016/04/no-knead-english-muffins-recipe.html

Briefly mixing what could otherwise be a "no-knead dough" jump-starts its development, allowing for a better initial rise.
Cornmeal prevents the sticky dough from spreading out flat (as it would on a greased surface), while also serving as a buffer against the hot griddle.
A long, overnight (or multi-night) rise develops big, spongy bubbles for nooks and crannies galore.

2 cups flour
1 cup whole wheat flour (see note)
1 1/2 tsps salt
1 1/4 tsps instant dry yeast
1 1/2 cups milk (see note)
1/4 cup honey
1 large egg white, cold
1 cup fine cornmeal, for dusting
Roughly 2 Tbsps fat, such as bacon fat, butter, or oil, for griddling

1. In a large bowl, mix the two flours, salt, and yeast together until well combined. Add milk, honey, and egg white, stirring until smooth. 
2. First rise: cover and set aside until spongy, light, and more than doubled, at least 4 to 5 hours at 70°F (21°C). 
3. Second rise: thickly cover a rimmed baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3oz portions of dough. If you'd like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover and refrigerate at least 12 and up to 42 hours.
4. To griddle: preheat a 12-inch thick-bottomed skillet or griddle over medium-low heat. When it's sizzling-hot, add half the fat and melt.
5. Griddle muffins until their bottoms are golden brown, about 8 minutes. 
6. Flip and griddle as before. 
7. Transfer to a wire rack until cool enough to handle.