BBA Bagel Question
I recently tried the bagel recipe from The Bread Baker's Apprentice. At the end of two hours, the sponge did not double in size, nor did it look foamy or bubbly. In fact, it took about 12 hours to become foamy and double in size. Also, it seemed much thicker and stickier than pancake batter after mixing. It did achive a pancake batter-like consistency after the 12 hours, however. What could be causing it to take so much longer than two hours? I weighed my ingredients and room temperature is about 70° F. I used King Arthur bread flour and Fleischman's bread machine yeast. Thanks in advance for any advice.