Hello Bakers,
On Saturday, I promised a midweek garlic knot tutorial. This is a 63% hydration dough and you’ll find that it is easy to handle - the trick is to not underproof them - look for them to look like they took a breath and held it. They freezer very well. Thaw and refresh in a 350 degree oven for 5-7 minutes.
Garlic Knots
63% hydration
Yield 8- 9 (2 ounce, 57/60g) wet dough weight
Equipment: Stand mixer fitted with dough hook, scale, teaspoons, saucepan, knife for mincing garlic a garlic press may also be used
90g water at 80 degrees
90g milk - warmed to 80 degrees
5g instant yeast
1 teaspoon garlic powder (5g)
286g bread flour
14g sugar
17g softened butter
6g salt
While the rolls are proofing make garlic butter
Garlic butter
85g butter
3 big cloves of garlic - minced
Combine butter and garlic in a small saucepan - heat the butter until melted and it reaches a low boil. Turn off heat and remove pot from burner. Set aside unti ready to use.
Combine the water, milk and yeast in the bowl of a stand mixer fitted with the dough hook.. Let sit for 5 minutes.
Add the flour, sugar, butter and salt.Mix on low speed for 2 minutes until the dough forms a cohesive mass and clears the side of the bowl. Stop the mixer and scrape down if necessary.
Increase the speed to medium low and mix for 4-5 minutes until the dough is well developed, has good gluten structure and is smooth.
Cover bowl and let the dough bulk ferment for 60-90 minutes.
Degas - scale dough pieces to desired weight see weights below.
Preshape into a 10” strand and cover for 7-10 minutes.
Final shape - tie each strand into a knot and place on prepared pan and let proof for 45-60 minutes until they have expanded and do not spring back when squeezed.
Bake at 375 for 20-25 minutes until golden brown - brush with warm garlic butter as soon as they come out of the oven.