'Nduja, smoked paprika and pesto sourdough knots

Directions

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.