Classic Salt Bread (Shiopan)
Classic Salt Bread (Shiopan)
Ingredients
For the Dough
- 5/6 cup bread flour
- 1/4 cup cake flour
- 1 1/4 tablespoons granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon salt
- 6 tablespoons milk, lukewarm
- 3/4 tablespoon unsalted butter, softened
For the Filling and Topping
- 1 1/2 tablespoons unsalted butter, cold, cut into 4 equal pieces
- 1/2 teaspoon flaky sea salt, for topping, or as needed
Instructions
- 1
In a large mixing bowl, combine the bread flour, cake flour, granulated sugar, instant yeast, and salt. Whisk briefly to combine.
⏱️ 2 min
- 2
Add the lukewarm milk to the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
⏱️ 3 min - 3
Transfer the dough to a clean work surface. Knead the dough for 10-15 minutes until it becomes smooth and elastic. It may be sticky at first, but resist adding more flour.
⏱️ 15 min
- 4
Add the softened unsalted butter to the dough. Continue kneading for another 5-10 minutes until the butter is fully incorporated and the dough is smooth and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
⏱️ 10 min
- 5
Lightly grease a clean bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it proof in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 6
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 4 equal pieces (approximately 60 grams each). Round each piece into a tight ball and let them rest, covered, for 15 minutes.
⏱️ 20 min
- 7
On a lightly floured surface, take one dough ball and roll it into a long, thin oval, about 10-12 inches long and 4-5 inches wide at its widest point. The dough should be very thin, almost translucent, in the middle.
⏱️ 5 min - 8
Place one piece of cold unsalted butter (from the 'For the Filling' section) at the wider end of the oval. Starting from the buttered end, tightly roll the dough into a crescent shape. Pinch the ends to seal and curve gently.
⏱️ 5 min
- 9
Repeat steps 7 and 8 with the remaining dough balls and butter pieces. Arrange the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a damp towel.
⏱️ 10 min
- 10
Let the buns proof for a second time in a warm place for 30-45 minutes, or until visibly puffy and slightly increased in size. They will not double like the first proof.
⏱️ 45 min
- 11
While the buns are proofing, preheat your oven to 375°F. Prepare a small bowl with a tablespoon of milk for brushing.
⏱️ 10 min•🌡️ 375
- 12
Once proofed, gently brush the tops of the buns with milk and generously sprinkle with flaky sea salt.
⏱️ 2 min
- 13
Bake for 12-15 minutes, or until the buns are golden brown and the butter inside has melted and created a crispy, buttery bottom.
⏱️ 15 min•🌡️ 375
- 14
Remove from the oven and transfer the salt bread to a wire rack to cool slightly. Serve warm for the best experience.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Salt Bread (Shiopan)
Ingredients
For the Dough
- 5/6 cup bread flour
- 1/4 cup cake flour
- 1 1/4 tablespoons granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon salt
- 6 tablespoons milk, lukewarm
- 3/4 tablespoon unsalted butter, softened
For the Filling and Topping
- 1 1/2 tablespoons unsalted butter, cold, cut into 4 equal pieces
- 1/2 teaspoon flaky sea salt, for topping, or as needed
Instructions
- 1
In a large mixing bowl, combine the bread flour, cake flour, granulated sugar, instant yeast, and salt. Whisk briefly to combine.
⏱️ 2 min - 2
Add the lukewarm milk to the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
⏱️ 3 min - 3
Transfer the dough to a clean work surface. Knead the dough for 10-15 minutes until it becomes smooth and elastic. It may be sticky at first, but resist adding more flour.
⏱️ 15 min - 4
Add the softened unsalted butter to the dough. Continue kneading for another 5-10 minutes until the butter is fully incorporated and the dough is smooth and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
⏱️ 10 min - 5
Lightly grease a clean bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it proof in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 6
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 4 equal pieces (approximately 60 grams each). Round each piece into a tight ball and let them rest, covered, for 15 minutes.
⏱️ 20 min - 7
On a lightly floured surface, take one dough ball and roll it into a long, thin oval, about 10-12 inches long and 4-5 inches wide at its widest point. The dough should be very thin, almost translucent, in the middle.
⏱️ 5 min - 8
Place one piece of cold unsalted butter (from the 'For the Filling' section) at the wider end of the oval. Starting from the buttered end, tightly roll the dough into a crescent shape. Pinch the ends to seal and curve gently.
⏱️ 5 min - 9
Repeat steps 7 and 8 with the remaining dough balls and butter pieces. Arrange the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a damp towel.
⏱️ 10 min - 10
Let the buns proof for a second time in a warm place for 30-45 minutes, or until visibly puffy and slightly increased in size. They will not double like the first proof.
⏱️ 45 min - 11
While the buns are proofing, preheat your oven to 375°F. Prepare a small bowl with a tablespoon of milk for brushing.
⏱️ 10 min•🌡️ 375 - 12
Once proofed, gently brush the tops of the buns with milk and generously sprinkle with flaky sea salt.
⏱️ 2 min - 13
Bake for 12-15 minutes, or until the buns are golden brown and the butter inside has melted and created a crispy, buttery bottom.
⏱️ 15 min•🌡️ 375 - 14
Remove from the oven and transfer the salt bread to a wire rack to cool slightly. Serve warm for the best experience.
⏱️ 10 min