If I have a recipe that I like for muffins (in the original English sense of the word, i.e. a fat disc of bread that's made from cooking a yeasted batter on a griddle in crumpet rings), what do I have to do to convert it to make crumpets instead? Looks like I need more hydration (maybe 120% instead of 100%) and to use plain flour instead of bread flour, but is there anything else?
(The muffin recipe in question is from Peter Reinhart's Artisan Bread Everyday. Except that he calls them English muffins, because he's American.)