Good morning bakers, my background is in boiled bagels. I am now working on a steamed bagel for my new employer. The bagels are nice, come out with a pretty good chew and a nice shine, but I am having trouble with the skin cracking. I would love to get to the point where they are smooth all the way round. I make the bagels with a spounge that ferments over night, then I roll the bagels and retard in the fridge for another night. I then bake straight from the fridge. Is this a proofing issue?