[완벽한소금빵]겉바속부에 버터동굴까지 다가져!(with 위즈웰 인헨스2 오븐)

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.

Add 260g of bread flour and 40g of all-purpose flour to a mixer.

Pour in 190g of water and mix until loosely combined.

Cover the dough and let it rest for 20 minutes to allow gluten formation.

Mix 28g of sugar and 13g of milk powder in a bowl, then add 5g of instant dry yeast and 20g of water.

Incorporate the yeast mixture into the autolysed dough and knead on speed 2 until all water is absorbed, about 2 to 3 sessions.

Add 6g of salt and 28g of butter to the dough and knead on speed 1 until the butter is absorbed.

Let the dough rest for another 20 minutes for a second autolyse.

Knead on speed 3 for about 5 to 6 minutes until the gluten is about 90% developed.

Dust the work surface with flour and knead the dough about ten times to smooth it out.

Shape the dough into a ball and place it in a bowl for the first fermentation, using the proofing function at 29°C for 80 minutes.

Divide the dough into ten 57g portions.

Round out each portion to make the surface smooth and let it rest for 15 minutes.

Dust with flour and roll each piece into an inverted triangle shape.

Fold the sides inward to create a narrow triangle, then fold in half and pinch the seam to seal.

Roll the dough back and forth to elongate it gently.

Prepare 12g pieces of chilled butter for filling.

Roll out the dough lengthwise, keeping the top thin and avoiding excessive length.

Wrap the butter tightly in the dough and seal the sides well.

Arrange the dough on a baking pan, leaving space between each roll for even baking.

Use the Enhance 2 oven's proofing function at 29°C for 50 minutes, placing a bowl of hot water in the oven for humidity.

After 50 minutes, cover the pan with plastic wrap and let it proof at room temperature while preheating the oven to 230°C.

Fill the steam tray with water and set the oven to hard bread mode at 230°C for 15 minutes with 2 minutes of steam.

Mist the proofed dough lightly with water before baking.

Sprinkle with Guerande salt before placing in the oven.

Bake at 230°C for 3 minutes, then lower the temperature to 200°C and bake for an additional 12 minutes, rotating the pan halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens