I made the bagel recipe you used in this tutorial. Please bear with my questions, I want these to be perfect! #1 – what speed should my KitchenAid be on for the kneading? Does vigorous kneading in the recipe refer to by the hand kneading or also the mixer? The recipe states the dough should not move/spread at all when the machine is turned off. I had stiff dough, but it definitely slid a bit when I turned off the KA even when I extended the kneading time past the recommended 10 minutes. #2 – in one hour on the counter, my dough more than doubled in bulk. The recipe states puffing up, but probably not doubling. Did my dough over proof? My kitchen was very warm, at least 80 degrees. How did this likely affect the finished result? #3 – the blog here says each standard bagel should have 75 grams of dough for 12 bagels, I had 65 grams. If I add up the ingredients going into the recipe, they indicate approximately 68 grams each. What have I missed here? I was fairly happy with the finished result. They did not deflate upon boiling/baking, but I feel like I made some missteps here and could do it better. I am using Sir Galahad and saf instant yeast. Thank you for the assistance!!!

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