I lifted this recipe off the internet and adjusted it
so I could use my homemade bread dough kept in the fridge.
I make this dough every week and have included that
bread recipe below this recipe:
Easy Parmesan Knots
- 1/4 batch Artisan Boule dough-about the size of a grapefruit
- 2 Tablespoons olive oil
- 2 Tablespoons grated parmesan cheese
- 1 clove garlic minced finely
- 1 teaspoon dried basil
- 1 Tablespoon finely minced parsley
- Flour and cornmeal
- 1 cup boiling water
Sprinkle flour and corn meal on board and dough
Pat dough into a 12"x6" rectangle
Cut dough into 6 12" strips
Tie each strip into a knot, tuck ends under
and let rise for 40 minutes.
Sprinkle a bit of sea salt on top of rolls
20 minutes before pre-heat oven to 450F
with baking stone and shallow roasting pan
placed below stone.
When dough is ready and oven is at 450F
carefully slide rolls onto stone and
carefully pour water into roasting pan.
Bake for appx 20-25 minutes
Meanwhile mix garlic,oil, and spices
Remove rolls, brush with herbal oil
sprinkle parmesan cheese over and eat!
Here's the link to the book:
before beginning-be sure you have a large plastic container to store dough
in the refrigerator-I use a 20 qt with lid bought at the grocery store
you will also need a baking stone, a roasting pan and a rimless cookie sheet or pizza peel
Basic Master Boule Recipe:
3 cups warm not hot water about 100 degrees
1 1/2 T granulated yeast (1 1/2 packages if you dont buy a jar)
1 1/2 T kosher salt or coarse salt
6 1/2 unsifted,unbleached all purpose flour-measure with scooping and leveling off with knife.
Very important to do the measuring that way.
cornmeal for pizza peel or rimless cookie sheet
1 cup HOT water
Measure water and put into big mixing bowl (5 qt bowl) add salt and yeast-
not necessary to completely dissolve.
Measure out flour in another big bowl separately. Add all at once and mix with wooden spoon until completely mixed-no dry flour showing-you can finish mixing by wetting your hands a bit in water and using your ands to finish mixing. DO NOT KNEAD
You are done when there are no dry flour patches showing. Just a few minutes does it. Takes longer to measure the flour than to mix it.
Dump sticky mess into your big plastic container with lid not quite firmly on. Leave for 3 hours or so til doubled and put into the fridge. Leave for at least 3 hours to chill.
After 3 hours you can grab a grapefruit size of dough and quickly put on cookie sheet coated with a bit of flour and cornmeal. shape into a ball by rotating ball of dough in your hands gently pulling top to bottom and making a nice ball- dont worry about how the bottom looks. Let sit on cookie sheet for 20 minute. After 20 minutes turn on oven to 450 degrees.
Put baking stone on rack in middle and broiler pan on rack below. Preheat for 20 minutes.
Then place dough onto hot baking stone and pour 1 cup of HOT water into broiler pan.
Close door and bake for 30 minutes or so-til nice and brown on top AND bottom.
It's ok if top gets a bit dark. Take out-cool on rack and enjoy. Lots of fun! Buy the book!