English Muffin Technique Assistance

Hi all! So I tried making English muffins for the first time last weekend from this recipe: https://www.kingarthurbaking.com/recipes/sourdough-english-muffins-recipe

Only change was that I tried to do the final proofing in rings. Transferring proved doughs-in-rings to the griddle made the most sense to me to maintain airiness and a tall rise, but that transfer with kind of disastrous.

I see videos of people putting the rings on the griddle and then pressing risen dough into them, but they always look flat-ish that way.

Thoughts? Feelings? Any advice or techniques? I was too flustered to take photos, but I’ll make up for it next time.