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,