Today’s share: A Japanese sea salt bread made at a friend’s request, a bread with an ordinary appearance that immediately captivates the heart with just one bite. The crust is crispy and fragrant, while the interior is soft and delicate. Each crevice is filled with the aroma of butter, making it incredibly delicious. The method and ingredients for making this bread are particularly simple. The only emphasis is that with the arrival of summer, controlling the temperature during dough kneading is crucial; the dough’s temperature should not exceed 26 degrees before being removed from the mixing bowl.
Dough ingredients: Bread flour 330g | Cake flour 85g | White sugar 40g | Milk powder 10g | Dry yeast 4.5g | Sea salt: 5g | Ice water 245g | Butter 35g
Filling: Salted butter 80g
Decoration: Rose coarse salt (I used regular salt as I didn’t have rose coarse salt)
Japanese salt bread recipe ingredients: Bread flour 330 grams, Cake flour 85 grams, White sugar 40 grams, Milk powder 25 grams, Yeast 4.5 grams, Ice water 245, Butter 35 grams, Filling butter 80 grams.
Japanese salt bread recipe steps:
1. Place all dough ingredients, except for butter, into the mixer and knead on speed 2 to form a dough, then switch to speed 3 to develop a thick gluten membrane.
Add butter and continue kneading on speed 2 until the butter is incorporated into the dough, then switch to speed 3 until a thin, stretchy gluten membrane forms. The dough’s temperature should not exceed 27 degrees when removed from the mixer.
2. After rounding the dough, cover it with plastic wrap and let it rise at room temperature (around 28 degrees) until it doubles in size. During fermentation, prepare the filling by cutting 80g of salted butter into 10 equal parts and freezing them for later use.
Divide the fermented dough into 10 equal portions, approximately 78g each, and let them rest under plastic wrap for 15 minutes.
Shape the dough into a teardrop shape and then roll it out with a rolling pin into a long, wide triangle. Place butter on the wider side and roll it up from top to bottom.
3. Place in the oven at 35 degrees for a second fermentation until doubled in size, sprinkle with rose coarse salt for decoration, and bake in a preheated oven at 195 degrees for 23 minutes.
4. After baking, the bread is crispy on the outside and tender on the inside, with a delicate texture. Each crevice of the bread is filled with the aroma of butter.
5. You can also pair it with your favorite ingredients to create a savory croissant.
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