Salt Bread

Name: Salt Bread
Cuisine: French
Ingredients: Bread flour; Cake flour; Instant non-fat dry milk; Sea salt; Butter; Water

Serves 1

Serves 1

Directions

1Add bread flour, cake flour, instant non-fat dry milk, salt, and sugar into a mixing bowl.
2Add ice water to the dry ingredients in the mixing bowl.
3Mix the dough using a stand mixer.
4Add butter to the dough while mixing.
5Knead the dough until it passes the windowpane test.
6Form the dough into a tight, smooth ball.
7Place the dough in a bowl, cover it, and let it rise until it doubles in size.
8Cut salted butter into individual chunks for each roll.
9Once the dough has risen, punch it down.
10Portion the dough into 80-gram pieces using a dough scraper and kitchen scale.
11Roll and smooth out each dough piece into a ball.
12Let the dough balls bench rest for about 15 minutes.
13Roll each dough ball into a long, tadpole shape, slightly pulling the bottom and top parts as you roll them flat.
14Place a chunk of butter at the top of the flattened dough and roll it, slightly tugging as you roll.
15Place the shaped dough onto a baking tray.
16Let the shaped dough rise one last time.
17Spray the risen dough with water and sprinkle with salt.
18Bake the bread in the oven until golden brown and the butter has melted out, frying and crisping up the bottom.

Ooni mixerDough scraperKitchen scaleRolling pinBaking trayOven

Use salted butter because salt makes things taste good.
The bottom of the bread is essentially fried in the butter that was rolled into the bread as it bakes.

Serves 1

Serves 1

1Add bread flour, cake flour, instant non-fat dry milk, salt, and sugar into a mixing bowl.
2Add ice water to the dry ingredients in the mixing bowl.
3Mix the dough using a stand mixer.
4Add butter to the dough while mixing.
5Knead the dough until it passes the windowpane test.
6Form the dough into a tight, smooth ball.
7Place the dough in a bowl, cover it, and let it rise until it doubles in size.
8Cut salted butter into individual chunks for each roll.
9Once the dough has risen, punch it down.
10Portion the dough into 80-gram pieces using a dough scraper and kitchen scale.
11Roll and smooth out each dough piece into a ball.
12Let the dough balls bench rest for about 15 minutes.
13Roll each dough ball into a long, tadpole shape, slightly pulling the bottom and top parts as you roll them flat.
14Place a chunk of butter at the top of the flattened dough and roll it, slightly tugging as you roll.
15Place the shaped dough onto a baking tray.
16Let the shaped dough rise one last time.
17Spray the risen dough with water and sprinkle with salt.
18Bake the bread in the oven until golden brown and the butter has melted out, frying and crisping up the bottom.

Ooni mixerDough scraperKitchen scaleRolling pinBaking trayOven

Use salted butter because salt makes things taste good.
The bottom of the bread is essentially fried in the butter that was rolled into the bread as it bakes.