Ingredients
Dough Ingredients
- 125 g filtered water
- 100 g sourdough starter, at its peak Ensure the starter is bubbly and active.
- 325 g bread flour
- 10 g sea salt
- 50 g butter, melted
- 2 tbs olive oil
- 4-6 cloves garlic, minced Consider garlic paste as a substitute based on taste.
Topping Ingredients
- 5 tbs unsalted butter For brushing after baking.
- 1/4 tsp salt
- 2 tbs parsley Optional for garnish.
Method
Make the Dough
- In a large bowl, combine the filtered water and sourdough starter.
- Add the bread flour and sea salt, mixing until well combined.
- Let the dough rest for 30 minutes.
Strengthen the Dough
- Knead the dough for about 5-7 minutes until it's smooth and elastic, or use the stretch and fold method.
Bulk Ferment
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature until it doubles in size, about 4-6 hours.
Shape and Second Rise
- Turn out the dough onto a floured surface and divide it into small pieces.
- Shape each piece into a knot, then place them on a baking sheet lined with parchment paper.
- Cover the knots and let them rise for another hour.
Bake and Brush
- Preheat your oven to 375°F (190°C).
- Bake the knots for 20-25 minutes until golden brown.
- Melt the unsalted butter, mix with minced garlic and salt, and brush this mixture over the warm knots post-baking.
- Sprinkle with parsley if desired.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 210mgFiber: 1gSugar: 1g
Notes
Best served warm. Store leftover knots in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat before serving.
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