The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ian's Ricotta Garlic Knots

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MarieH's picture
MarieH

Ian's Ricotta Garlic Knots

I tried isand66’s recipe for Ricotta Garlic Knots http://www.thefreshloaf.com/node/36664/ricotta-garlic-knots and I am very glad I did. The addition of ricotta and the baking style intrigued me. While this is a straight dough (it uses instant dry yeast), it is bulk fermented in the fridge and baked at a high oven temp with steam. I didn't have kamut flour so I substituted white whole wheat. Here are the rolls after shaping and before proofing.

Since my kitchen was cold this morning (it’s cold even in Florida), I proofed about for about an hour and a half. Ian’s remark about the poke test is a good reminder for new bakers - testing the dough with your hands is a better indicator of readiness than the clock. Even though I have made many different roll shapes over the years I have never made knots. So that was fun! Here is the finished product. Oh so good…

Happy baking, everyone,

Marie

Comments

isand66's picture
isand66

Wow Marie!  Those look perfect.  I did a double take when I saw you post....thinking I accidentally posted the same thing twice :).  I'm so happy you tried this and like the way they came out.

Regards,
Ian

Darwin's picture
Darwin

I think those would make a great sandwich as well as dinner roll.  Very nice.

MarieH's picture
MarieH

We enjoyed ham and cheddar sandwiches with the rolls. They are big enough for a small sandwich and were delicious. The roll flavor gets better with time. This recipe is going on my "make again" list. Ian hit a home run!

isand66's picture
isand66

So glad you like them so much.

Ian