Combine all ingredients in the bowl of a stand mixer.

Using the dough hook, knead for 10 minutes.

Dough should be smooth, slightly sticky, pull away from the sides of the bowl, form a soft ball, and bounce back when lightly pressed.

Cover and let rise at room temperature for 4–6 hours, or until the dough has increased by about 50% and has bubbles throughout.

Refrigerate overnight (8–12 hours).

Turn dough onto a lightly floured surface.

Gently flatten to ¾ inch thickness.

Cut rounds using a 3-inch biscuit cutter.

Transfer to a parchment-lined sheet pan sprinkled with cornmeal. Sprinkle lightly with cornmeal.

Cover and let rise for 60–90 minutes, or until puffy.

Preheat a skillet over low heat for 5 minutes.

Place dough rounds into the skillet and cook on low heat for 5–7 minutes per side. Each side should be golden brown.

Optional but recommended: place a lid on the skillet to help the centers cook evenly.

Remove from the skillet when the internal temperature reaches 200°F. Cool completely before serving. Use a fork to split in half and serve toasted with butter and jam.