Bagel recipe problem
I made the bagel recipe from Artisan Bread in 5 Minutes a Day a few weeks ago and they came out fantastic. At that time I used the dough right after the 1st rising (no refrigeration) and I had used KAF bread flour.
This time around I made the dough yesterday, let it rise until double, deflated then refrigerated like the book said I could do for up to 10 days. This morning I took out the dough and it had doubled in size again. I deflated then shaped into balls and let rest for 20 min. When I went to boil them I could tell something wasn't right. The structure just didn't seen to be there like it should. I proceeded with 6 of them and baked them. They did not brown well nor was the crumb like they were last time. They are edible....but.......
The only other difference than the last time was that I used KAF Sir Lancelot High Gluten Flour. Did the dough overproof? Or am I only suppose to use partial HGF and the rest AP? Any thoughts would be appreciated.