Salt Bread (Shiopan)

Ingredients

• bread flour (part of the dry ingredients)
• cake flour (part of the dry ingredients)
• salt (for the dough)
• milk powder (recommended over liquid milk for texture and browning)
• sugar (part of the dry ingredients)
• yeast (part of the dry ingredients)
• cold water (essential to keep dough temperature below 78-80°F)
• 1 stick unsalted butter (cut into 8 chunks and chilled; plus extra melted for brushing)
• flaky sea salt (for topping)

Steps

1. 1

   In a large mixer bowl, combine the dry ingredients: bread flour, cake flour, salt, milk powder, sugar, and yeast.

2. 2

   Add cold water to the dry ingredients. The water must be cold to counteract the heat generated during kneading, ensuring the final dough temperature does not exceed 78°F (25°C).

3. 3

   Mix on low speed until the mixture forms a cohesive dough ball.

4. 4

   Add the butter to the dough and increase the mixer speed to medium.

5. 5

   Knead the dough until it passes the windowpane test (about 14 minutes total depending on the mixer). The dough should be smooth and tacky, not sticky. Do not add extra flour.

6. 6

   Shape the dough into a tight ball and place it in a bowl. Let it rise until doubled in size.

7. 7

   Divide the risen dough into 80-gram pieces.

8. 8

   Roll each piece into a small ball and let them bench rest for 15 minutes to allow the gluten to relax.

9. 9

   While the dough rests, cut a stick of butter into 8 chunks and keep them in the refrigerator until needed.

10. 10

    To shape, roll a dough ball into a teardrop shape. Place a rolling pin in the center and roll flat while tugging the narrow end down, then roll the top half up to create a long isosceles triangle.

11. 11

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

12. 12

    Place the shaped rolls on a baking sheet and let them rise again until doubled in size.

13. 13

    Preheat your oven during the final rise (start preheating about 25 minutes after shaping).

14. 14

    Brush the rolls with leftover melted butter and sprinkle with flaky sea salt.

15. 15

    Bake until golden brown. Serve fresh.

Notes

If the dough is too sticky, it is likely either under-kneaded or the temperature has risen too high (above 80°F), causing the gluten to weaken. To reheat leftovers, air fry at 350°F for 5-8 minutes.

Nutrition per serving

• bread
• baking
• shiopan
• salt bread
• snack
• side dish
• korean bakery
• japanese bakery