Garlic knots

Lift the dough out of its container, deflating it as little as possible.

Stretch the dough to a reasonably even rectangle and slice into strips; halve the strips for small knots.

Tie each strip: cross the ends over and send one end through; leave the other end out or tuck it under. Place straight onto the baking sheet.

Work the dough with oiled hands for a crispy brown crust (water or flour for other finishes).

Proof uncovered about half an hour.

Bake dry at 400F / 200C for about 20 minutes, until quite brown.

Melt the butter on medium-high, scrape in the garlic and turn the heat off; add pepper, chili flakes and dried oregano. Hold off on salt.

Toss the warm knots in a bowl with most of the seasoned butter, stirring for a minute to absorb it.

Grate in cheese, add the parsley once cooled a little, and salt to taste.