Sourdough garlic knots

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix the dough flour, dough water and active starter until no dry flour remains. Cover.

Rest covered for 20 minutes.

Add the dough salt and dough oil, if listed. Knead on low for 6–8 minutes until smooth, stretchy and lightly tacky.

Leave covered for 45 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Allow 4–7 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 60–70% growth and a light, aerated dough.

Divide equally according to yield and form short logs. Cover.

Rest for 15 minutes.

Roll to ropes about 20–22 cm long and tie loose knots without stretching tightly. Arrange on a lined tray and cover.

Allow 1½–3 hours; the timer is an estimate. Look for visibly puffy, aerated knots. Begin heating the oven near the end of proofing.

Heat the oven to 190°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 190°C fan.

Continue covered until ready. Look for visibly puffy, aerated knots.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 210°C conventional / 190°C fan for 15–20 minutes until golden and about 94–96°C inside.

Take the bake out of the oven and set it on a heatproof surface.

Melt finishing butter gently with garlic and cook for 1–2 minutes without browning. Take off heat and stir in parsley and finishing salt.

Brush the hot knots with garlic butter, keeping some for another coating.

Let the first coating soak in for 2 minutes.

Brush again and add optional Parmesan if using. Serve warm.