Salt Bread
Salt Bread
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups cold water
- 1/2 cup unsalted butter, cut into 10-12 small blocks, chilled
- 2 teaspoons sea salt, for sprinkling
- 1/4 cup water, for wetting and spraying
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and cold water. Mix by hand until the dough is thoroughly combined and no longer 'goopy'. Continue mixing and kneading the dough until it reaches the 'windowpane' stage. This means you can stretch a small piece of dough thin enough to see light through it without tearing. This process may take 15-20 minutes of consistent kneading.
⏱️ 20 min
- 2
Place the mixed dough back into the mixing bowl. Cover the bowl with plastic wrap or a damp cloth. Place the bowl in an oven with the oven light on and the door cracked open to create a warm environment for the dough to rise. Allow it to rise for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 3
While the dough is rising, cut the chilled unsalted butter into 10-12 small, uniform rectangular blocks. Arrange them on a plate and cover with plastic wrap; keep them chilled until ready to use.
⏱️ 5 min
- 4
Once the dough has risen, gently punch it down and turn it out onto a clean countertop. Divide the dough into 10-12 individual pieces. Roll each piece into an oval shape by hand.
⏱️ 10 min
- 5
Take one oval piece of dough. Flatten it by hand using a 'pound and pull' technique on the countertop. Then, use a fork to further stretch and flatten the dough into a long, thin, rectangular strip, approximately 6-8 inches long and 2-3 inches wide.
⏱️ 10 min
- 6
Place one prepared butter block at one end of the flattened dough strip. Carefully roll the dough tightly around the butter block. As you roll, gently pull the dough to keep it tight and tuck in the ends (tails) to create a neat spiral shape. Repeat with the remaining dough pieces and butter blocks. Arrange the shaped dough pieces on a baking tray lined with parchment paper, leaving some space between each.
⏱️ 15 min
- 7
Cover the baking tray loosely with plastic wrap or a damp cloth. Place the tray back into the oven with the light on and door cracked open for a second rise. Allow them to rise for 30 minutes, or until visibly puffy.
⏱️ 30 min
- 8
Preheat your oven to 475°F (245°C). Once the dough pieces have risen for the second time, wet the surface of each piece by dipping your fingers in the 1/4 cup of water and gently spreading it over the dough. Generously sprinkle sea salt over the wet dough pieces. If using a spray bottle, give one last heavy spray of water over the bread.
⏱️ 5 min•🌡️ 475
- 9
Place the baking tray into the preheated oven. Immediately reduce the oven temperature to 400°F (200°C). Bake for 12-15 minutes, or until the bread is golden brown. Rotate the tray halfway through baking if your oven has 'hotspots' to ensure even browning.
⏱️ 15 min•🌡️ 400
- 10
Remove the baked salt bread from the oven and transfer it to a cooling rack. While still warm, brush the top of each bread piece with the melted butter.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salt Bread
- 3 cups all-purpose flour
- 1 1/4 cups cold water
- 1/2 cup unsalted butter, cut into 10-12 small blocks, chilled
- 2 teaspoons sea salt, for sprinkling
- 1/4 cup water, for wetting and spraying
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and cold water. Mix by hand until the dough is thoroughly combined and no longer 'goopy'. Continue mixing and kneading the dough until it reaches the 'windowpane' stage. This means you can stretch a small piece of dough thin enough to see light through it without tearing. This process may take 15-20 minutes of consistent kneading.
⏱️ 20 min - 2
Place the mixed dough back into the mixing bowl. Cover the bowl with plastic wrap or a damp cloth. Place the bowl in an oven with the oven light on and the door cracked open to create a warm environment for the dough to rise. Allow it to rise for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 3
While the dough is rising, cut the chilled unsalted butter into 10-12 small, uniform rectangular blocks. Arrange them on a plate and cover with plastic wrap; keep them chilled until ready to use.
⏱️ 5 min - 4
Once the dough has risen, gently punch it down and turn it out onto a clean countertop. Divide the dough into 10-12 individual pieces. Roll each piece into an oval shape by hand.
⏱️ 10 min - 5
Take one oval piece of dough. Flatten it by hand using a 'pound and pull' technique on the countertop. Then, use a fork to further stretch and flatten the dough into a long, thin, rectangular strip, approximately 6-8 inches long and 2-3 inches wide.
⏱️ 10 min - 6
Place one prepared butter block at one end of the flattened dough strip. Carefully roll the dough tightly around the butter block. As you roll, gently pull the dough to keep it tight and tuck in the ends (tails) to create a neat spiral shape. Repeat with the remaining dough pieces and butter blocks. Arrange the shaped dough pieces on a baking tray lined with parchment paper, leaving some space between each.
⏱️ 15 min - 7
Cover the baking tray loosely with plastic wrap or a damp cloth. Place the tray back into the oven with the light on and door cracked open for a second rise. Allow them to rise for 30 minutes, or until visibly puffy.
⏱️ 30 min - 8
Preheat your oven to 475°F (245°C). Once the dough pieces have risen for the second time, wet the surface of each piece by dipping your fingers in the 1/4 cup of water and gently spreading it over the dough. Generously sprinkle sea salt over the wet dough pieces. If using a spray bottle, give one last heavy spray of water over the bread.
⏱️ 5 min•🌡️ 475 - 9
Place the baking tray into the preheated oven. Immediately reduce the oven temperature to 400°F (200°C). Bake for 12-15 minutes, or until the bread is golden brown. Rotate the tray halfway through baking if your oven has 'hotspots' to ensure even browning.
⏱️ 15 min•🌡️ 400 - 10
Remove the baked salt bread from the oven and transfer it to a cooling rack. While still warm, brush the top of each bread piece with the melted butter.
⏱️ 5 min