All Tied Up In Knots
Sometimes I love to do something different when shaping a loaf of bread. All 3 of my children took Irish Step dancing lessons for quite some time so I am partial to most things Celtic. When I saw instructions for shaping dough into a Celtic knot I knew I had to give it a go.
Here are the results. The dough I used was a formula posted by txfarmer. It is a 100% ww sd dough with bulgar wheat added. It is a recipe that she got out of Laurel Robertson's Bread Book which she then converted to a loaf using a wy starter rather than using IY. It is a great loaf! Thanks txfarmer.
All knotted up and ready for delivery.