Salt Bread (Shiopan)

Steps

1. 1

   In a stand mixer bowl, combine the bread flour, cake flour, salt, milk powder, sugar, and yeast. Whisk briefly to distribute the dry ingredients.

2. 2

   Add the cold water to the dry ingredients. Mix on low speed until a cohesive dough ball forms and no dry flour remains.

3. 3

   Add the 20g of room temperature butter to the dough. Increase the mixer speed to medium and knead until the dough is smooth, elastic, and passes the windowpane test. This may take 14-20 minutes depending on your mixer; do not add extra flour even if the dough seems tacky.

   Start 14-minute timer
4. 4

   Shape the dough into a tight, smooth ball. Place it in a bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.

   Start 5-hour timer
5. 5

   Punch down the risen dough and divide it into 8 equal pieces, approximately 80g each. Shape each piece into a smooth ball.

6. 6

   Cover the dough balls and let them bench rest for 15 minutes to allow the gluten to relax.

   Start 15-minute timer
7. 7

   While the dough rests, cut one stick of cold butter into 8 equal chunks (about 14g each). Keep these in the refrigerator until the moment you are ready to shape.

8. 8

   To shape, roll a dough ball into a teardrop shape. Use a rolling pin to flatten it into a very long, thin isosceles triangle, gently tugging the dough as you roll to elongate it.

9. 9

   Place a cold butter chunk at the wide top end of the triangle. Roll the dough down toward the point tightly, ensuring the tail end finishes at the bottom of the roll.

10. 10

    Place the shaped rolls on a parchment-lined baking sheet. Let them rise a second time until doubled in size and jiggly, about 45-60 minutes. Preheat your oven to 375°F (190 °C) (190°C (375 °F)) during the last 25 minutes of rising.

    Start 45-minute timer
11. 11

    Lightly brush the tops of the rolls with melted butter or water and sprinkle with flaky sea salt.

12. 12

    Bake for 12-15 minutes or until the rolls are golden brown and the butter has created a crispy bottom.

    Start 12-minute timer