👨‍🍳 Instruktioner

1. 1

   In a large bowl, mix together the flours and sugar. Rub in the butter until the mixture resembles breadcrumbs.

   💡 Proffstips: Ensure the butter is cold for best results.
2. 2

   If using fresh yeast, dissolve it in the lukewarm water and let it bubble for 5-10 minutes. If using dried yeast, add it to the flour mixture.

3. 3

   Add the yeast mixture (or the remaining water if using dried yeast) to the flour mixture. Knead until a soft, smooth dough forms.

   💡 Proffstips: Knead for about 8-10 minutes on a lightly floured surface.
4. 4

   Shape the dough into balls approximately 2.5-3cm in diameter. Place them on a greased and floured baking tray, ensuring they have space between them.

   💡 Proffstips: The size can vary; traditionally they are about the size of a thumb.
5. 5

   Cover the tray and leave in a warm place to prove for about 45 minutes, or until they have nearly doubled in size.

6. 6

   Preheat oven to 230°C (450°F/Gas Mark 8). Bake the knobs for 15 minutes, or until they are a pale golden colour.

7. 7

   Swap the trays around (top to bottom) and reduce the oven temperature to 150°C (300°F/Gas Mark 2). Bake for a further 1 hour to 1 hour 15 minutes, turning them occasionally, until they are completely dry and crunchy.

   💡 Proffstips: This double baking process is crucial for their characteristic hardness and longevity.
8. 8

   Allow to cool completely on a wire rack. Store in an airtight tin.

   💡 Proffstips: They can last for several weeks if stored correctly.