I usually shape my dough into a circle and cut it into wedges.
Not exact matches
i've had good luck using gram flour in place of beans — i
usually puree everything with the liquids, then add the gluten, then the gram flour until a malleable
dough forms, knead it until it gets rather firm, then
shape into a log.
I always work in stages; I make my cookie
dough,
shape and bake the cookies at one time and then make my icing and ice them at a later time,
usually the next day.
Usually I let this
dough ferment at room temperature overnight before
shaping.
I
usually press my
dough into a couple of cast iron skillets greased with some olive oil and semolina flour, which gives it a perfectly round
shape that pops right out after baking.
The other kind of bagels (available in conventional bakeries and grocery stores) are
usually made by
shaping a round, bun - like piece of
dough and punching a hole in the middle.