Today I will be stepping it up a bit with two different shaped loaves at the same time – oh no don’t do it I hear you say.
I used my Beginner’s Bloomer recipe for both using white flour for the bloomer and brown bread flour for the knot. For ingredients and method see Beginner’s Bloomer article.
To shape a knot take the dough from the bowl, after first proving and knock out the air. Roll it in a tight sausage and roll again into a long sausage about 30cm or so long. Pick up the sausage and take one end around and under to create the knot shape.