Sourdough Cardamom Knots

Directions

1. 1

   Prepare sweet stiff starter the night before mixing the dough.

2. 2

   In the morning, when the starter has peaked, add all ingredients to bowl of a stand mixer (including peaked stiff starter). Mix on low for 15 minutes. Cover and let the dough rest for 30 minutes

3. 3

   Perform a coil fold. Cover and let the dough rest for 30 minutes

4. 4

   Perform another coil fold. Cover and let the dough rest for 30 minutes

5. 5

   Perform a third coil fold. Cover and let the dough rise until it has doubled its size (this took another 5 hours at 22°C). Place the dough in the fridge until the next morning

6. 6

   The next morning, mix the cardamom paste until fully blended. Roll out the dough to 12” x 24”. Spread the cardamom paste evenly on the dough. Fold dough into thirds on the short side. Cut the dough into 24 one-inch pieces. Cut each piece into thirds, braid and roll up. Place the balls on a parchment-lined cookie sheet, cover with plastic wrap and a cotton towel and proof until balls are puffy and finger-poke is slow to return

7. 7

   Preheat oven to 380F and bake for 20-25 minutes or until internal temperature measures 190F