The only Salt Bread recipe you need π₯
Click HERE for the video guide.
Ingredients (makes about 14 rolls)
Japanese bread flour 500g
Castor Sugar 20g
Salt 9g
Milk powder 20g
Yeast 5g
Softened Unsalted butter (for dough) 40g
Cold Water 325g
Honey 10g
Frozen salted butter (for filling) 12g x 14
Steps
1. Make the dough
1. In a bowl: combine bread flour, sugar, salt, milk powder & instant yeast.
3. Transfer to a mixer, add in cold water and mix on low speed for 8–10 minutes until the dough starts to smooth.
4. Add softened butter and continue kneading 5–8 minutes until dough is smooth and elastic.
5. Do the windowpane test (stretch a small piece — should be thin without tearing).
2. First proof
1. Shape dough into a ball.
2. Place in a bowl, cover, and proof 40 minutes or until doubled in size.
3. Divide & bench rest
1. Divide into 14 equal pieces (~70g each).
2. Shape each piece into a smooth ball.
3. Cover and rest 10 minutes.
This relaxes the gluten for easier shaping.
4. Shape the salt bread
1. Take one dough ball and roll into a long teardrop shape (top wider, bottom narrower).
2. Place a frozen butter stick at the wide end.
3. Brush the sides with melted butter. Roll the dough tightly toward the narrow end to form a crescent roll shape.
5. Second proof
1. Place shaped rolls on a lined tray, seam side down.
2. Cover and proof 45–60 minutes until slightly puffy (not doubled).
6. Bake
1. Preheat oven to 230°C (top & bottom heat).
2. Spray some water to the rolls & sprinkle some coarse salt on top.
4. Bake 12–15 minutes or until golden.
And you’re done!! β¨
And there you have it — Golden and crisp on the outside; soft, chewy and buttery inside!