Sourdough Garlic Knots from English Muffin Dough Scraps
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- Опубликовано: 25 фев 2024
- Always a way to put some extra dough to good use.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
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Culinary hint from a food scientist: 1. Infusion time won't help that much. Rather, cut garlic (finer the better to rupture more cells) and then let sit in the open air for at least 12 minutes. 2. Then infuse with unsalted butter. 3. Finish with Maldon salt or other flake sea salt for both bursts of salt and crunchy texture.
As an amateur cook who loves garlic, my first impulse would be to use both a garlic press and mincing. Pressing is faster to get really fine ruptured cells, while some larger minced granules adds interest.
Thank you Jon we have missed seeing you do these type of episodes. We know how busy you are with all your locations now so we appreciate you. Have a good day.
Thank you Jon for another captivating video. I have learnt so much about sourdough over the last couple of years from you and your enthusiasm and commitment. It must be so hard to tread that line between creativity and commercialism, but I think or at least suspect you are winning so far. I also like the way you sometimes team up with other professionals and lately allow your staff to have a voice too. I also marvel at how much you resemble my eldest son who is also a passionate sourdough baker!! He is a musician but always tries to find time to bake a loaf! All the best Jon from Carole in Cornwall England.
I hate waste so would definitely use any leftover dough in this way. The first thing that came to my mind was eggwash with some poppy seeds sprinkled over. Love the channel! It's been my inspiration for sourdough baking for some years now.
Great video I enjoy watching you! When we lay out a sheet of material and cut patterns from it we roll it up and save it for more or other applications we done consider it scraps or leftovers. When you use the remaining dough for other delicious products it’s just so smart because you are using the remaining dough for other “applications” there is nothing scraps or leftovers about that just more applications to use the dough for like donut makers selling donuts holes really smart!!
I would highly recommend a mixture of extra virgin olive oil, raw Parsley, roughly blitzed with raw garlic, smeared onto the strips before and on top, after knotting, then baked. Glossier with more flavor!✌😁
Waste knot, want knot. And garlic knots are SO good.
😂
🤣🤣 good one!!
Good idea!
Try some rolled in cinnamon sugar then knot!!!
Looks great
fun to think about the tastes. garlic & rosemary butter + salt. something sweet. a light spicy. crispy salt only. oh my - bakers choice.
You might think about keeping the flavoring neutral. What I see is a tray of dinner rolls. They pull apart like a Parker House roll with lovely crevices for a pat of butter. Might be nice simply topped with flaked salt & some pepper--pepper is an often overlooked spice with a subtle yet complex flavor. IMO. I'd buy a bunch to serve with soup or stew.
Try baking them plain and then tossing/brushing with garlic butter post the bake
Maybe some Black Garlic?🤤
Hi Jon..have a question for you when it comes to adding inclusions..I’m not understanding when is the best time to incorporate them..I did watch your inclusions video..and I do use the fold in method..I’m not using sourdough I’m just using a straight white flour dough ..some say during the bulk ferment like an hr in ..some say after..some say right away when dough is comming together..i would like to know ur thoughts..thank you!
You can even add them in the late stage of the mix. The key is to not add them too early in the mix before the dough has developed.
Garlic paste for bold flavour covered in parmesan to prevent it from burning and adding salty umami. You're welcome.
How many times did Jon say product? :P
Probably would benefit from a longer bake time…they look too pale
fun to think about the tastes. garlic & rosemary butter + salt. something sweet. a light spicy. crispy salt only. oh my - bakers choice.