English Muffins

Recipe soure: Peter Reinhart's Artisan Breads Every Day P.125
Notes:
- Use Rogers bread flour
- Follow weight measurement rather than volume ( 340g flour is a lot less that 2 2/3 cup)
- Batter came out too thick if follow recipe exactly, should add 1 to 2 tbsp next time
- Cook it on cast iron skillet top right stove lowest setting, otherwise it get browned very easily
- Store in freezer - wrap each one in plastic
                    - microwave for 40 to 45sec.
                    - split half and toast it in oven