Garlic knots

Combine 450 grams of bread flour and 50 grams of whole wheat flour with 10 grams of salt in the mixer bowl.

Stir a teaspoon of active dry yeast into 350 grams of room temperature water until cloudy.

Mix on low, pouring in the water and yeast, until everything is hydrated and a shaggy dough forms, about a minute.

Keep mixing on low about five minutes until smoother, stickier and mostly clearing the sides of the bowl.

Rest in the bowl under a damp towel about five minutes to let the flour absorb the liquid and develop gluten.

Add the olive oil and mix on low another five to seven minutes until fully absorbed, elastic and smooth.

Oil the work surface and hands, scrape the dough out, fold it over on itself a few times into a round ball and put it in an oiled bowl.

Cover and rise at room temperature until one and a half to double in size, puffy and domed.

Refrigerate for a long cold fermentation. Seven hours was used; go no more than 24 hours after transferring to the fridge.

Peel the garlic cloves, cut off the fibrous stem ends and smash with the flat of a chef's knife.

Put four tablespoons of butter and four tablespoons of olive oil in a small sauce pan and grate the garlic in.

Add about a tablespoon of finely chopped rosemary, half a teaspoon of crushed red pepper flakes and three strips of lemon zest.

Bring up over medium high just until everything sizzles, about 30 seconds, then take it off the heat. The garlic should be half cooked, not browned.

Scrape the cold dough out and pat it into a rectangle about half an inch thick.

Cut into 12 equal strips with a wheel cutter: down the centre, then into quarters, then each into three.

Roll each strip into a rope, hold it in the middle and twist the ends around each other. Place on a lined baking sheet.

Proof at room temperature, very lightly covered, about 30 minutes, until about 50% expanded and puffy.

Preheat the oven to 450F.

Brush every knot with the garlic mixture, taking as much of the garlic solids as the brush will hold, and leave the lemon zest behind.

Sprinkle each with flaky salt and a light dusting of garlic powder.

Bake about 20 minutes, until the garlic on top is toasty golden brown and the knots are cooked through.

Cool about 15 minutes and eat warm.

Variation: bake them in a cast iron for a pull-apart version, and finish with a drizzle of fresh olive oil out of the oven.