Bagels: overnight proofing and condensation issues
Hello! I am hoping someone can help me with a problem I have been having. I have been making bagels at work and they have been turning out exactly how I want them to. However, I recently changed one part of my process and things are going wrong.
I had been storing my shaped bagels in the fridge overnight on sheet pans lined with parchment paper and wrapped in plastic wrap. But when I started increasing the number of bagels I’m making, I decided to get some dough proofing trays to help store them more efficiently in my fridge. I’m running into a problem where there is a lot of condensation in the dough trays in the morning, and the bagels have overproofed.
I reduced the amount of yeast I was using, left the lids of the trays slightly ajar, and placed towels over the bagels and while it has made the issue a lot better, I’m wondering if anybody has any other tips.
Here are my ratios for the bagels: