onion and rosemary knots

[Sussan Estela Olaya]

Welcome to the Scoolinary community, and thank you for your question.
Here are the answers to your questions:<div>

▪️How much water?

In the recipe, water is added gradually until a soft dough is formed. Since you have 500 g of flour and use 125 ml for the sponge, you can start with an additional 250-300 ml of warm water, adjusting as needed based on the dough’s texture. If it feels too dry, add a bit more; if it’s too sticky, reduce the amount.

▪️How much time between folds?

You can fold the dough during the first fermentation at 30-minute intervals. This allows the dough to relax and develop structure before completing the proofing time.

I hope this information helps.

Best regards.

[Sol Damiani]

Hey there Chef Scott!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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