Serves a Crowd

'Nduja, smoked paprika and pesto sourdough knots

July 28, 2022
0 Ratings
Photo by annabakesinmcr
  • Prep time 28 hours
  • Cook time 20 minutes
  • Serves 12
Author Notes

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
  • Dough
  • 520 grams Strong bread flour
  • 275 grams Semi skimmed milk
  • 25 grams Extra virgin olive oil
  • 1 Large egg
  • 150 grams Levain
  • 20 grams Granulated sugar
  • 9 grams Fine sea salt
  • Filling
  • 70 grams 'Nduja
  • 165 grams Oak smoked paprika and tomato pesto(or any red pesto of your choice)
  • 100 grams Provolone cheese
  1. 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.
  2. 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.
  3. Let proof for 3 hours and bake in a preheated oved for 20min at 175 degrees celcius on fan.

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