I just made some today and they were phenomenal! Thanks for sharing your recipe! I didn’t use stiff starter as I didn’t know what that was. I also used date sugar as my sugar replacement option. It turned out great! Thanks for sharing your recipe
Wow, that’s fantastic. Thanks for watching and trying the recipe! Date sugar sounds like a fantastic substitute for cane sugar. I’ll have to give that a shot! Is it a 1:1 substitute with white sugar?
Hey bryan, my friend just gave me some sourdough starter and i just fed it for the 3rd time. I am looking forword to making some of the recipes that i found online.
So happy to hear that. Thank you for sharing! And wow, that flavor combo sounds amazing. I'm going to try that next time. How much garam masala did you use in the cinnamon sugar mix? :)
Hi, I just found your channel about stiff sourdough and just love it! Very interested with this sourdough garlic bread knots and really want to know if I can make this garlic knots to proof for the 2nd rise in the fridge overnight and then bake? And or if I can bake ahead of time and then froze and reheat? or I can half bake and then freeze and finish baking when needed? At what time and temperature to start baking and at what time and time to rebake, does it need to be defrosted first before rebaking? I want to bring these to big family events so timing of the essence. I'm trying to make sourdough recipes with less sugar and be able to take to family events or to give to friends and family. Thanks again for your channel. God Bless!
Hey, thanks so much for watching! I really appreciate that and I can't tell you how happy I am that you would use one of my recipes for an event! Fridge for 2nd rise - yes, you can definitely proof the garlic knots in the fridge overnight for the second rise. This is a great way to develop more flavor and make it more flexible. After braiding the knots, place them on a baking sheet and cover them loosely with plastic wrap or a damp towel, and let them proof in the fridge. The cold environment will slow down the yeast activity, allowing a slow, steady rise that won't overproof the dough. Baking and freezing - If you bake the garlic knots fully and allow them to cool completely you could then freeze them. Make sure they are in an airtight container so they don't get freezer burnt. When you’re ready to serve, reheat them in the oven at lower temp of 350°F (175°C) until they're warm, probably around ~10 min. No need to defrost first, you could reheat them straight from the freezer. I have never tried half baking these first, but theoretically it would work the same, and might actual provide a fresher knot than baking fully and freezing and reheating. You mentioned time is of the essence, so not sure if this event is coming up very soon, but if you have time it would be worth doing a test run.
Hey Kevin, yes, definitely. The sugars role is that it helps create a fluffier bread by adding some volume and texture and also gives them a golden color and slightly sweet flavor that I feel works great with the garlic. However, you could reduce the sugar or completely leave the sugar out. You would want to just set your expectations in that they might just be a little denser and paler (you could compensate for color with an egg wash before baking). Alternatively, you could use a substitute like honey instead of sugar; it has similar effects as far as increasing yeast activity and could introduce an interesting flavor twist. I would advise against using something like stevia as its non-fermentable, doesnt caramelize, and would negatively impact the structure (I have tried this before). The next few bread recipes I will be posting dont use any sugar, I am just currently working through some of my sweet/enriched doughs.
Hey! Thanks for watching! I’m a sucker for the metric system 😄. I converted it for you, I hope this helps! Dough: • 1 cup + 2 tablespoons Warm Water • 2 teaspoons Salt • 3 tablespoons Sugar • 2 ½ tablespoons Butter • 1 Egg Yolk • 3 ¾ cups Flour • ⅓ cup Stiff Starter Sauce/baste: • ⅓ cup Butter, melted • 4 Cloves Garlic
I just made some today and they were phenomenal! Thanks for sharing your recipe! I didn’t use stiff starter as I didn’t know what that was. I also used date sugar as my sugar replacement option. It turned out great! Thanks for sharing your recipe
Wow, that’s fantastic. Thanks for watching and trying the recipe! Date sugar sounds like a fantastic substitute for cane sugar. I’ll have to give that a shot! Is it a 1:1 substitute with white sugar?
Awsome thanks
Hey bryan, my friend just gave me some sourdough starter and i just fed it for the 3rd time. I am looking forword to making some of the recipes that i found online.
Hey ashdnhi337, welcome to the best hobby in the world! :)
Let me know if you have any questions!
Hi Ashdnhie337, how is your sourdough starter coming along? Everything going well?
I love using the stiff starter. Made your monkey bread yesterday. So good. Only made one change I added garam masala in the cinnamon and sugar mix.😊
So happy to hear that. Thank you for sharing! And wow, that flavor combo sounds amazing. I'm going to try that next time. How much garam masala did you use in the cinnamon sugar mix? :)
@@baked-with-bry 1/2 tablespoon I should add the idea came from Josh Wiseman.
Thanks for replying back with that! That seems like such a unique flavor. I cant wait to try it next time! :)
Hi, I just found your channel about stiff sourdough and just love it! Very interested with this sourdough garlic bread knots and really want to know if I can make this garlic knots to proof for the 2nd rise in the fridge overnight and then bake? And or if I can bake ahead of time and then froze and reheat? or I can half bake and then freeze and finish baking when needed? At what time and temperature to start baking and at what time and time to rebake, does it need to be defrosted first before rebaking? I want to bring these to big family events so timing of the essence. I'm trying to make sourdough recipes with less sugar and be able to take to family events or to give to friends and family. Thanks again for your channel. God Bless!
Hey, thanks so much for watching! I really appreciate that and I can't tell you how happy I am that you would use one of my recipes for an event!
Fridge for 2nd rise - yes, you can definitely proof the garlic knots in the fridge overnight for the second rise. This is a great way to develop more flavor and make it more flexible. After braiding the knots, place them on a baking sheet and cover them loosely with plastic wrap or a damp towel, and let them proof in the fridge. The cold environment will slow down the yeast activity, allowing a slow, steady rise that won't overproof the dough.
Baking and freezing - If you bake the garlic knots fully and allow them to cool completely you could then freeze them. Make sure they are in an airtight container so they don't get freezer burnt. When you’re ready to serve, reheat them in the oven at lower temp of 350°F (175°C) until they're warm, probably around ~10 min. No need to defrost first, you could reheat them straight from the freezer. I have never tried half baking these first, but theoretically it would work the same, and might actual provide a fresher knot than baking fully and freezing and reheating.
You mentioned time is of the essence, so not sure if this event is coming up very soon, but if you have time it would be worth doing a test run.
Hi 911psalms, just checking in, I was curious how these went for your event? What method did you end up using? :)
I assume that all these recipes can be made without sugar? So much sugar in everything these days…
Hey Kevin, yes, definitely. The sugars role is that it helps create a fluffier bread by adding some volume and texture and also gives them a golden color and slightly sweet flavor that I feel works great with the garlic. However, you could reduce the sugar or completely leave the sugar out. You would want to just set your expectations in that they might just be a little denser and paler (you could compensate for color with an egg wash before baking). Alternatively, you could use a substitute like honey instead of sugar; it has similar effects as far as increasing yeast activity and could introduce an interesting flavor twist. I would advise against using something like stevia as its non-fermentable, doesnt caramelize, and would negatively impact the structure (I have tried this before). The next few bread recipes I will be posting dont use any sugar, I am just currently working through some of my sweet/enriched doughs.
@@baked-with-bry fantastic
I wish the recipe was not in grams 😊
Hey! Thanks for watching! I’m a sucker for the metric system 😄. I converted it for you, I hope this helps!
Dough:
• 1 cup + 2 tablespoons Warm Water
• 2 teaspoons Salt
• 3 tablespoons Sugar
• 2 ½ tablespoons Butter
• 1 Egg Yolk
• 3 ¾ cups Flour
• ⅓ cup Stiff Starter
Sauce/baste:
• ⅓ cup Butter, melted
• 4 Cloves Garlic