Crusty Korean Salt Bread
Crusty Korean Salt Bread
Ingredients
- 260 g bread flour, (2 cups)
- 180 g cold water with ice, (3/4 cup)
- 1 tablespoon sugar
- 1 tablespoon milk powder
- 1 teaspoon salt, for dough
- 1 teaspoon instant yeast
- 1 teaspoon soft butter, for dough
- 6 butter cubes, 17g each, frozen
- as needed water, for brushing
- as needed coarse salt, for sprinkling
- as needed melted butter, for brushing after baking
Instructions
- 1
In a large bowl, combine the 260g bread flour, 180g cold water with ice, 1 tablespoon sugar, 1 tablespoon milk powder, and 1 teaspoon instant yeast. Mix these ingredients together until just combined.
⏱️ 3 min
- 2
Add 1 teaspoon salt and 1 teaspoon soft butter to the mixture. Knead the dough until it is smooth and no longer tears easily when stretched. This can take about 10-15 minutes by hand or 5-7 minutes with a stand mixer.
⏱️ 15 min
- 3
Place the kneaded dough into a clean bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours, or until doubled in size.
- 4
Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal pieces. Shape each piece into a smooth ball.
⏱️ 5 min
- 5
Lightly flour your work surface. Take one dough ball and, using a rolling pin, roll it out into a triangular shape.
⏱️ 2 min
- 6
Place 1 frozen butter cube (17g) at the wider end of the triangular dough.
⏱️ 1 min
- 7
Gently roll the dough tightly from the wide end towards the tip, encasing the butter cube. Ensure it is rolled gently but not too tight. Repeat this process for the remaining 5 dough pieces and butter cubes.
⏱️ 5 min
- 8
Arrange the shaped dough pieces on an oven tray lined with parchment paper.
⏱️ 1 min
- 9
Lightly sprinkle the tops of the shaped dough with flour.
⏱️ 1 min
- 10
Cover the tray with plastic wrap and let the dough rise again in a warm place until it has doubled in size, which should take approximately 35 minutes.
- 11
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 12
Once the dough has doubled, remove the plastic wrap. Lightly brush the surface of each bread with water, then sprinkle coarse salt generously over the top.
⏱️ 2 min
- 13
Bake the bread in the preheated oven at 400°F (200°C) for 5 minutes.
⏱️ 5 min•🌡️ 400
- 14
After 5 minutes, reduce the oven temperature to 340°F (170°C) and continue to bake for an additional 25 minutes, or until golden brown and crusty.
⏱️ 25 min•🌡️ 340
- 15
Immediately after removing the baked salt bread from the oven, brush them with melted butter while they are still hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crusty Korean Salt Bread
- 260 g bread flour, (2 cups)
- 180 g cold water with ice, (3/4 cup)
- 1 tablespoon sugar
- 1 tablespoon milk powder
- 1 teaspoon salt, for dough
- 1 teaspoon instant yeast
- 1 teaspoon soft butter, for dough
- 6 butter cubes, 17g each, frozen
- as needed water, for brushing
- as needed coarse salt, for sprinkling
- as needed melted butter, for brushing after baking
Instructions
- 1
In a large bowl, combine the 260g bread flour, 180g cold water with ice, 1 tablespoon sugar, 1 tablespoon milk powder, and 1 teaspoon instant yeast. Mix these ingredients together until just combined.
⏱️ 3 min - 2
Add 1 teaspoon salt and 1 teaspoon soft butter to the mixture. Knead the dough until it is smooth and no longer tears easily when stretched. This can take about 10-15 minutes by hand or 5-7 minutes with a stand mixer.
⏱️ 15 min - 3
Place the kneaded dough into a clean bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours, or until doubled in size.
- 4
Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal pieces. Shape each piece into a smooth ball.
⏱️ 5 min - 5
Lightly flour your work surface. Take one dough ball and, using a rolling pin, roll it out into a triangular shape.
⏱️ 2 min - 6
Place 1 frozen butter cube (17g) at the wider end of the triangular dough.
⏱️ 1 min - 7
Gently roll the dough tightly from the wide end towards the tip, encasing the butter cube. Ensure it is rolled gently but not too tight. Repeat this process for the remaining 5 dough pieces and butter cubes.
⏱️ 5 min - 8
Arrange the shaped dough pieces on an oven tray lined with parchment paper.
⏱️ 1 min - 9
Lightly sprinkle the tops of the shaped dough with flour.
⏱️ 1 min - 10
Cover the tray with plastic wrap and let the dough rise again in a warm place until it has doubled in size, which should take approximately 35 minutes.
- 11
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 12
Once the dough has doubled, remove the plastic wrap. Lightly brush the surface of each bread with water, then sprinkle coarse salt generously over the top.
⏱️ 2 min - 13
Bake the bread in the preheated oven at 400°F (200°C) for 5 minutes.
⏱️ 5 min•🌡️ 400 - 14
After 5 minutes, reduce the oven temperature to 340°F (170°C) and continue to bake for an additional 25 minutes, or until golden brown and crusty.
⏱️ 25 min•🌡️ 340 - 15
Immediately after removing the baked salt bread from the oven, brush them with melted butter while they are still hot.
⏱️ 1 min