Hello, For my new job, I am making bagels from scratch, which, despite all my baking/pastry experience, I have never done. The long and the short of my issue is this: I've been asked to proof the bagels in covered, plastic containers stacked on top of each other (purely to save on space) overnight instead of sheet trays with plastic wrap. I think this overproofs the bagels (it has). My boss (who isn't a baker) thinks either there's something wrong with the recipe, which is a fairly basic bagel recipe, or that I'm doing something wrong. Thoughts? Thanks.