Stir together the bread flour, the all purpose flour and the dry yeast in your mixers mixing bowl.

Beat on medium speed with the paddle attachment for 2-3 minutes until you have a thicker batter that almost looks like bread dough.

Cover the bowl with saran wrap and let it sit in a warm place for an hour.

In another bowl, dissolve the baking soda and salt in the warm water.

Pour it over the batter and stir it in well until evenly combined.

Cover back up and let sit 20-30 minutes.

Spray your ring molds and your frying pan with plenty of canola oil and place the ring molds in the frying pan over medium-low heat.

Use a 1/3 cup measure sprayed with canola oil to scoop the batter in to the molds, (you want to fill the rings only 1/2-2/3 full maximum.)

Let them cook without touching them for about 6-7 minutes on level 4 heat or until they get all bubbly and start to dry on top.

Use some tongs to gently remove the rings, (remember they are hot), increase the heat to 5, quickly flip them over with a spatula and tongs and cook for an additional 2 minutes on the other side until they are light golden brown. (You have to flip them very carefully and not move them once they are flipped or you will seal up the holes as I did in most of mine the first time.)

Set your finished crumpets aside, respray the rings and pan with canola oil and repeat until you have cooked all your batter. This recipe made about 12 crumpets.