Dough dried out overnight
1. If my dough dries out after an overnight rise in the fridge, even with plastic wrap on top, does that mean my fridge is just too cold, too dry or I didn't use enough water in the dough?
2. Follow up, I had to add a fair bit of extra water to the Bagel recipe in the Artisan Jewish Deli At Home book recipe to get the dough to form, and then it still seemed a little on the dry side. Would that explain #1? Should I just add more water next time? It used both yeast and sourdough starter and called for an overnight rise in the fridge.