소금빵보다 딱 5배 맛있는 소금식빵 레시피 / How to make salt bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar crunch and nutrition.

In a mixing bowl, add all ingredients except for the butter: strong flour, cake flour, sugar, salt, skim milk powder, yeast, water, and whole egg.

Mix on low speed for 1 minute until the dough comes together.

Add 40g of butter and mix on low speed for another 2 minutes.

Switch to medium speed and knead for 8 to 12 minutes until the dough is smooth.

Stop occasionally to scrape down the dough with a spatula.

Perform the windowpane test: if the dough stretches thin enough to see your fingers through it, it’s ready.

Place the dough in a bowl, cover with plastic wrap, and let it rise at room temperature (25-27°C) for the first fermentation, about 60 minutes in summer or 90 minutes in winter.

Check the dough by poking it with a floured finger; if the indentation remains, it’s ready.

Divide the dough into pieces of about 270g and shape them into balls.

Place the shaped dough in a container and cover with plastic wrap, then refrigerate for 24 hours for cold fermentation.

If making the same day, allow for a bench time of 20 minutes.

Prepare filling butter by mixing 60g of room temperature butter with 2g of salt, then place it in a piping bag.

Remove the fermented dough from the fridge and let it sit at room temperature for about 10 minutes to remove the chill.

Roll out the dough and fit it into the mold, piping about 30g of filling butter in the middle, then roll it up.

Place the rolled dough into the mold, cover with plastic wrap or a cloth, and start the second fermentation.

If the room temperature is low, place a bowl of hot water in the oven with the dough for about 60 minutes; in summer, 45 minutes at room temperature is sufficient.

Preheat the oven to 260°C for 30 minutes before baking.

Lightly brush the top of the dough with water and sprinkle with maldon salt or pearl salt evenly.

Place the dough in the oven and turn off the power for the first 3 minutes to help with oven spring.

After 3 minutes, set the oven to 190°C and bake for 20 minutes.

Once golden brown, remove the bread from the oven and tap the bottom of the pan to release moisture.

Carefully tilt the pan to remove the bread without touching the hot butter at the bottom.

Finally, brush the surface with melted butter to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens