BBA bagels troubleshooting
Hi, all. Today is my first try with the BBA bagel recipe, and bagels in general. I used all the ingredients exactly as he indicates. They came out kind of flat and bumpy with a not-dense crumb, more like a lean bread. My house was between 62-65 yesterday so I let them proof for 1 hour instead of 20 minutes on the counter before refrigerating. I think (hope) this was what caused these results. Has anyone had this experience or does anyone have an opinion about what the problem was ? How long should I let them proof next time in the same temp house? Do I even need to adjust proofing times for only a 10 degree difference? ALSO, when he says overnight, what is the shortest time you would use? Thank you!