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!

Susan