Take out one dough and knead it. Knead all 12 parts of the dough. Starting with the first kneaded dough, pinch a hole in the middle of the dough with your finger, then pull the hole bigger. Put two fingers in the middle and turn them around, so the hole becomes bigger quickly.
When they are done, put them on top of a flour-dusted mat so that they can be easily removed after fermentation.
Cover with plastic wrap and let rise for about 40 minutes.