Sourdough · All year
Sourdough Garlic Knots
A soft dough tied into knots, then brushed with butter and garlic after the oven. Olive oil is in the dough. The butter stays for the finish.
About 10 hours · Serves 12 · 12 knots
“Go, eat your bread with pleasure, and drink your wine with a cheerful heart.”
Ingredients
- 100 g active sourdough starter, at its peak
- 280 g water
- 20 g olive oil
- 500 g bread flour
- 10 g fine salt
- 45 g butter, melted
- 3 garlic cloves, minced (12 g)
- 8 g parsley, chopped
Method
- 1
Stir the starter, water, and olive oil. Add the flour and mix until no dry flour remains. Cover and rest 30 minutes, then pinch in the salt. Knead until smooth, about 8 minutes. The dough should be soft and a little tacky, not stiff.
- 2
Cover and let it rise until increased by about half, often 4 to 8 hours.
- 3
Divide into 12 pieces, about 76 grams each. Roll each into a rope about 20 centimeters long. Tie a loose overhand knot and tuck the ends under. Set them on a parchment-lined sheet, not touching. Cover and rise until puffy, 45 to 90 minutes.
- 4
Bake at 400°F for 16 to 20 minutes, until the knots are deep gold underneath as well as on top. Stir the melted butter and garlic. Brush the knots while they are hot and scatter the parsley.
From the kitchen
- Garlic that bakes the whole time turns bitter. It goes on after the oven.
- If the knots open in the oven, the tuck was loose, or the second rise went too long. Tie them a little tighter next time.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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