Giving bagels a shot
Couple of questions...
I've followed the NYT recipe which didn't turn out bad. could be done in 2-3 hours. it didn't require any sort of long proofing/ferment. They lacked flavor and I used bread flour and instant yeast.
I wanted to give another method a shot. So I tried to overnight proof (but I divided them up the night before 150g each). I left in fridge 24 hours.. Once removed from the fridge, the dough got larger in size but when I de-gassed it, they became somewhat flat.
Would it be easier to proof 12 hours out of fridge rather then overnight in fridge? Would just adding a Poolish or sourdough starter be easier while keeping the remainder of recipe within a 1 day period?