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1
In a large bowl, stir together the flour, sugar, salt and yeast.
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2
mix in the shortening and the milk.
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3
Add some extra milk if the dough is too dry.
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4
Knead by hand on a floured surface for 10 minutes, or with the dough hook of your stand mixer for 8 minutes.
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5
The resulting dough should be smooth and pleasantly tacky.
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6
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and let rise at room temperature until doubled in bulk, about 4 hours.
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7
(After the first rise, you may place the dough in the fridge for a few hours or overnight; let rest at room temperature for an hour before continuing.
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8
).
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9
Turn the dough out onto a lightly floured surface or an unfloured silicon baking mat.
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10
Divide the dough into 6 equal pieces.
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11
Shape them into balls.
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12
Then, to create surface tension, strech the outside of each boule into an oblong, being careful not to squeeze out the gas trapped in the dough any more than necessary.
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13
Repeat this streching motion, bringing the opposite ends together to make a ball.
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14
Tighten the surface tension by pinching to seal the bottom of the dough where the creases come together.
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15
Space the balls of dough out on a silicon mat or a baking sheet lined with parchment paper, about 3 inches apart, sprinkling cornmeal under each of them.
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16
Cover the tray loosely with plastic wrap and let rise, at room temperature, for 1 to 1 1/2 hours, or until boules are almost doubled in size, in both height and in width.
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17
Heat a lightly greased skillet or griddle on medium heat; if your griddle has a thermostat, set it to 175C (350F).
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18
Also, preheat the oven to 175C (350F) and have ready a baking sheet.
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19
Use a thin spatula to lift the muffins carefully, one by one, transfering them to the skillet without deflating.
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20
Cook for 5 to 7 minutes on the first side, until the bottom is lightly browned.
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21
The muffins should rise and expand a tiny bit more.
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22
Flip the muffins carefully using the spatula, working gently to avoid deflating them, and cook 5 to 7 minutes on the other side, until lightly browned.
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23
Avoid overbrowning the muffins.
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24
Transfer the cooked muffins to the prepared baking sheet, and place in the oven to bake for 6 minutes; they shouldn't brown any further.
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25
Transfer to a rack to cool.
