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It’s bread, butter, and garlic … what’s not to love?
The basic recipe is pretty sound but on any bread recipe it’s helpful if they stipulate what to do if the consistency is not what the recipe indicates it should be. The dough was not as soft as it probably should have been after processing in the stand mixer but all it indicated was that it would come together and be sticky. It was rather stiff and I did not over mix it, so it probably needed a little more water or a little less flour but without guidance I wasn’t sure if it was within tolerances so left it as is. Flour is notorious for being inconsistent, which is why a lot of recipes call for weighing it instead of using measuring cups.
I have struggled with finding flaky sea salt for a while now. None of the local stores carry it and I don’t want to order it online and only use it a couple of times, so it would be helpful to provide an alternative. In this case, mixing sea salt into the butter/garlic mixture and then brushing it on would give you an even distribution of the salt. I tried putting regular sea salt on as the last step but it wasn’t sticking to the buttered rolls – it rolled off the knots and onto the pan – so I will forego trying to top it next time and just melt it into the butter.
One last thing, the pan on the bottom ended up burning the bottoms a bit, so swapping them halfway through would have helped. I used a grater to remove the burned part and they were fine after that.
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