22 oz AP Flour (11.7% gluten)
12 g. Salt
5g. Yeast
13.5oz Water
1 Tbls Agave Syrup
Long Method:
Combine all ingredients and place in mixer with dough hook. Start mixing on medium low, a speed where the flour will not fly out of the bowl when it is turned on. After the dough combines into a ball, continue mixing for 7 minutes. It should not be dry to the touch, but a bit of stick to it.
Divide out to 8-12 pieces. Eight will give you normal shaped donuts and they will decrease in size if you increase the number of pieces. Roll into a ball and let rest for 5 min with a towel on top.
Roll out into a rope approximately 10-11 inches long if you are making 8 pieces. Dab the end of one piece lightly into a small bowl of water and over lap one end onto the other to make a circle. With your index and middle fingers in the center, and the seam on the bottom, roll to make the seams come together. Move your hand left and right as you do this. This is a touch type of maneuver and sometimes the rolled seam becomes too thin. You might want to make the middle of the dough “snake” thin and the ends thicker to help with this.
Take two sheet pans and line them with silicon sheets or parchment paper. Then scatter some cornmeal or, just as well, semolina on the sheets. Just a scattering on them, enough for the dough to glide on the little pieces when you place them on the pans.
Cover with plastic wrap and put in the fridge for 12-18 hours.
When you take them out, let them sit on the counter for an hour. Pre-heat the oven to 450. Cook for 7 minutes on one side then rotate the pans in the oven. Bake for about another 7 minutes more or until the tops and the bottoms start to become golden or bagel colored.
