u/Desperate-Tomorrow-5

I really like the fluffiness and height , but when I touch them there too soft to the touch , more resembling of a roll. I need them to be more dense, and want that classic thick hard outside and soft, tasteful inside. Recipe and cooking method below.

Flour 100 % - GM All Trumps Bromated
Hydration 54%
Salt 2.5%
Sugar 4% - Dark Brown Domino Sugar
Grapeseed Oil 3%
Yeast .75%

Proofing / Baking / Boil

1. Sit out at room temp covered for 1 hour
2. Hand rolled
3. Rested at room temperature until floated in water ( approximately 45 mins )
4. Refrigerated for 24 hours
5. Boil with barley malt syrup for - 15 seconds each side
6. Oven at 525 degrees , with bagel boards on top of pizza stone.
7. 5 minutes on bagel boards , then flipped for about 13-14 minutes ( until done )

I appreciate any advice !! Thank you.

Anyone else burn up there kitchen aid ? I’m at 54% hydration