I'm on a roll! (pun intended : )

I made an overnight poolish with KA bread flour, the final dough had 1/3 whole wheat flour. It was very a very stiff dough and I kneaded by hand until I was sweating.  Boiled about a minute per side in baking soda water.  The tops are nice but the bottoms are gnarly.  I need to study the shaping instructions per Reinhart and Hammelman.  I think I'm overcompensating for my early trys where everything slumped out flat.

My lovely wife requested the kitchen to bake holliday cookies tommorow so I still have to bake my sandwich rolls for lunch next week.  Made the dinner bread last night, the bagels are for her breakfast next week.