Soft and light sourdough knots with evoo with a italian style filling with spicy 'nduja, oak smojed pepper pesto and provolone cheese. —annabakesinmcr
What You'll Need
Strong bread flour
Semi skimmed milk
Extra virgin olive oil
Fine sea salt
Oak smoked paprika and tomato pesto(or any red pesto of your choice)
Mix everything together by hand and bulk proof for 4-5 h depending on the room temperature. During the first 2 hours perform stretch and folds every 30 min (total of 4)
Cold proof in the fridge overnight.
The next day roll the dough into a 50x30cm rectangle. Mix the 'nduja and the pesto in a bowl and spread evenly and top with the grated cheese. Bring and fold 1/3 of the long side into the middle and then top with the other side of the dough. Use a bench knife (or a pizza wheel) and cut into 12 strips and then cut each strip into 3 leaving the one side joint. Plait and roll to create a bun and place in a non stick muffin tray.
Let proof for 3 hours and bake in a preheated oved for 20min at 175 degrees celcius on fan.