Salt Bread - a bread roll that highlights salt and butter to perfection

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Measure 400 grams bread flour and add it to a large bowl.

Measure out 100 grams cake flour and add it to the bowl.

Add 30 grams sugar and 2 teaspoons salt to the flour mixture, keeping the salt separate from the yeast.

Add 6 grams dry active yeast to the mixture.

Add 30 grams milk powder to the bowl and whisk everything together.

Add 330 milliliters warm water (heated to 48 degrees C) to the flour mixture and mix with a spatula.

Knead the mixture with gloved hands until combined, then knead more vigorously on the counter for about 5 minutes.

Spread the dough out into a square and spread 30 grams room temperature unsalted butter on top.

Fold the dough over the butter and knead again for another 5-10 minutes until fully mixed in.

Shape the dough into a taut ball and place it in a bowl, covering it with plastic wrap or a damp towel.

Let the dough proof for 90 minutes until doubled in size.

Cut 180 grams cold unsalted butter into twelve 15-gram pieces and return to the fridge.

After 90 minutes, roll the dough into a log and portion it into twelve 70-gram pieces, plus an extra thirteenth piece.

Shape each piece into tight rounds and let them rest for 20 minutes.

Shape each round into a cone, flatten the thick end with a rolling pin, and roll it out to form layers.

Place a 15-gram butter stick on the wide end of the dough, cover it, and secure the ends before rolling it up.

Transfer the rolls onto a baking sheet with the fold on the bottom.

Let the rolls proof for 50 more minutes with pots of boiling water added to aid the process.

Lightly spray water over the rolls and sprinkle coarse salt on top.

Bake in a 392 degrees F oven for 20 minutes, rotating the pans at 10 minutes and spreading melted butter around.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens