help in identify the problem with my bagels.
I followed peter reinhart recipe for bagels. i had 12 bagels 3 which i baked without retardation which turned good. but then when i retarded the rest for the next day for some reason the dough was overproofed ( even with cold temperture in the fridge) and i hardly could pick them up out of the try and drop them in the water and they were super flat.
I have a feeling that my tray cover is the problem or maybe the dough temp was more than 80 ?
attached couple of pictures.
thanks in advance