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