Salt Bread / Shiopan / 소금빵
Salt Bread / Shiopan / 소금빵
Ingredients
For the Dough
- 200 grams bread flour
- 50 grams cake flour
- 20 grams granulated sugar
- 10 grams milk powder
- 3 grams instant dry yeast
- 3 grams fine grain sea salt
- 160 ml cold water
- 20 grams unsalted butter, softened
For the Filling and Topping
- 80 grams unsalted butter, cut into 8 equal chunks, chilled
- as needed flaky sea salt, for topping
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour, cake flour, granulated sugar, milk powder, instant dry yeast, and fine grain sea salt. Mix briefly with a spoon to combine the dry ingredients.
⏱️ 2 min
- 2
Add the cold water to the dry ingredients. Attach the dough hook and knead on low speed for 2-3 minutes until a shaggy dough forms.
⏱️ 3 min
- 3
Increase the mixer speed to medium-low and knead for about 10-12 minutes, or until the dough starts to come together and is less sticky. The dough should reach a moderate gluten development.
⏱️ 12 min
- 4
Add the softened unsalted butter to the dough. Continue kneading on medium speed for another 5-7 minutes, until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test. The final dough temperature should be around 25-26°C (77-79°F).
⏱️ 7 min
- 5
Lightly grease a large bowl. Transfer the dough to the bowl, cover with plastic wrap, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 6
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface and divide it into 8 equal pieces (approximately 55-60 grams each).
⏱️ 5 min
- 7
Shape each piece of dough into a tight ball. Cover the dough balls with plastic wrap or a damp cloth and let them rest for 15-20 minutes.
⏱️ 20 min
- 8
On a lightly floured surface, take one dough ball. Using a rolling pin, roll it out into an inverted triangle shape, about 20-25 cm (8-10 inches) long, with the top width being relatively short for a 'cute fat' salt bread. Repeat with the remaining dough balls.
⏱️ 15 min
- 9
Place one chilled butter chunk at the wide end of each inverted triangle. Tightly roll the dough from the wide end towards the pointed tip, ensuring the butter is fully enclosed. Pinch the seams to seal.
⏱️ 10 min
- 10
Arrange the shaped salt breads on a baking sheet lined with parchment paper, leaving enough space between them. Cover loosely with plastic wrap or a large inverted bowl and let them proof for 30-45 minutes in a warm place, or until visibly puffy.
⏱️ 45 min
- 11
Preheat your oven to 200°C (390°F) about 25 minutes into the final proofing stage.
⏱️ 25 min•🌡️ 200
- 12
Just before baking, lightly mist the tops of the salt breads with water from a spray bottle and sprinkle generously with flaky sea salt.
⏱️ 1 min
- 13
Bake for 12-15 minutes, or until golden brown and the butter has melted and created a crispy bottom. If desired, brush with any leftover melted butter after baking for extra shine.
⏱️ 15 min•🌡️ 200
- 14
Serve immediately. Salt bread tastes best fresh out of the oven. For storage, freeze cooled salt breads in a ziploc bag and reheat in an air fryer at 175°C (350°F) for 5-8 minutes.
Kitchen Tools
Nutrition Facts (per serving)
Salt Bread / Shiopan / 소금빵
For the Dough
- 200 grams bread flour
- 50 grams cake flour
- 20 grams granulated sugar
- 10 grams milk powder
- 3 grams instant dry yeast
- 3 grams fine grain sea salt
- 160 ml cold water
- 20 grams unsalted butter, softened
For the Filling and Topping
- 80 grams unsalted butter, cut into 8 equal chunks, chilled
- as needed flaky sea salt, for topping
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour, cake flour, granulated sugar, milk powder, instant dry yeast, and fine grain sea salt. Mix briefly with a spoon to combine the dry ingredients.
⏱️ 2 min - 2
Add the cold water to the dry ingredients. Attach the dough hook and knead on low speed for 2-3 minutes until a shaggy dough forms.
⏱️ 3 min - 3
Increase the mixer speed to medium-low and knead for about 10-12 minutes, or until the dough starts to come together and is less sticky. The dough should reach a moderate gluten development.
⏱️ 12 min - 4
Add the softened unsalted butter to the dough. Continue kneading on medium speed for another 5-7 minutes, until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test. The final dough temperature should be around 25-26°C (77-79°F).
⏱️ 7 min - 5
Lightly grease a large bowl. Transfer the dough to the bowl, cover with plastic wrap, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 6
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface and divide it into 8 equal pieces (approximately 55-60 grams each).
⏱️ 5 min - 7
Shape each piece of dough into a tight ball. Cover the dough balls with plastic wrap or a damp cloth and let them rest for 15-20 minutes.
⏱️ 20 min - 8
On a lightly floured surface, take one dough ball. Using a rolling pin, roll it out into an inverted triangle shape, about 20-25 cm (8-10 inches) long, with the top width being relatively short for a 'cute fat' salt bread. Repeat with the remaining dough balls.
⏱️ 15 min - 9
Place one chilled butter chunk at the wide end of each inverted triangle. Tightly roll the dough from the wide end towards the pointed tip, ensuring the butter is fully enclosed. Pinch the seams to seal.
⏱️ 10 min - 10
Arrange the shaped salt breads on a baking sheet lined with parchment paper, leaving enough space between them. Cover loosely with plastic wrap or a large inverted bowl and let them proof for 30-45 minutes in a warm place, or until visibly puffy.
⏱️ 45 min - 11
Preheat your oven to 200°C (390°F) about 25 minutes into the final proofing stage.
⏱️ 25 min•🌡️ 200 - 12
Just before baking, lightly mist the tops of the salt breads with water from a spray bottle and sprinkle generously with flaky sea salt.
⏱️ 1 min - 13
Bake for 12-15 minutes, or until golden brown and the butter has melted and created a crispy bottom. If desired, brush with any leftover melted butter after baking for extra shine.
⏱️ 15 min•🌡️ 200 - 14
Serve immediately. Salt bread tastes best fresh out of the oven. For storage, freeze cooled salt breads in a ziploc bag and reheat in an air fryer at 175°C (350°F) for 5-8 minutes.