Shio Pan (Salt Bread)
Shio Pan (Salt Bread)
Ingredients
- 400 grams Nisshin Japanese Camellia bread flour
- 100 grams cake flour
- 30 grams non fat milk powder
- 30 grams granulated sugar
- 345 grams water, iced if environment is 70+ degrees Fahrenheit
- 10 grams salt
- 30 grams unsalted butter
- 7 grams fast acting yeast, 1 packet
- 12 tablespoons salted butter, cut into 12 individual 1 tbsp pieces, chilled if environment is 70+ degrees Fahrenheit
- as needed water, for spraying
- as needed pretzel salt or sea salt, for sprinkling
Instructions
- 1
In a stand mixer, combine the bread flour, cake flour, non fat milk powder, granulated sugar, fast acting yeast, and water. Mix on low speed until a cohesive ball forms. If your environment is warm (70+ degrees Fahrenheit), use iced water.
⏱️ 5 min
- 2
Once the dough forms a cohesive ball, add the 30 grams of unsalted butter. Increase the mixer speed to 4 and knead for 20 minutes until the dough is smooth and passes the windowpane test.
⏱️ 20 min
- 3
Lightly oil a large bowl. Transfer the dough to the oiled bowl, cover it, and let it proof in your oven for 90 minutes. You can preheat the oven using the 'bread proof' option and then turn it off when the bowl is placed inside, or simply use the oven light for warmth. The warmer your environment, the faster the dough will proof.
⏱️ 90 min
- 4
Once the dough has doubled in size, gently remove it from the bowl. Divide the dough into 12 or 13 equal portions, each weighing approximately 75 grams, and roll them into balls.
⏱️ 10 min
- 5
Let the dough balls bench rest for 15 minutes. In the meantime, cut the 12 tablespoons of salted butter into 12 individual 1-tablespoon pieces. If your environment is 70+ degrees Fahrenheit, place the cut butter on a plate and chill it in the freezer.
⏱️ 15 min
- 6
Take one dough ball and roll it into a tear-drop shape. Start from the middle, rolling the dough down and then upward, gently tugging as you roll, to form a long triangle.
⏱️ 5 min
- 7
Place one 1-tablespoon piece of chilled salted butter on the wider end of the dough triangle. Roll the dough into a small bun, ensuring you tug upward as you roll to create a tight spiral. Repeat for all remaining dough balls.
⏱️ 10 min
- 8
Arrange the shaped buns on a baking sheet. Proof them in the oven with the light on for another hour, or until they have doubled in size.
⏱️ 60 min
- 9
Preheat your oven to 425°F (218°C). Once preheated, immediately drop the temperature to 400°F (204°C).
⏱️ 15 min•🌡️ 425
- 10
Before baking, generously spray the tops of the dough with water and sprinkle with pretzel salt or sea salt.
⏱️ 1 min
- 11
Bake the buns on the top rack for 10 minutes. Then, flip the baking sheet and continue to bake for another 7-8 minutes, or until they reach your desired level of golden brown. Keep a close eye on the browning.
⏱️ 18 min•🌡️ 400
- 12
Remove the Shio Pan from the oven and serve warm for the best enjoyment.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shio Pan (Salt Bread)
- 400 grams Nisshin Japanese Camellia bread flour
- 100 grams cake flour
- 30 grams non fat milk powder
- 30 grams granulated sugar
- 345 grams water, iced if environment is 70+ degrees Fahrenheit
- 10 grams salt
- 30 grams unsalted butter
- 7 grams fast acting yeast, 1 packet
- 12 tablespoons salted butter, cut into 12 individual 1 tbsp pieces, chilled if environment is 70+ degrees Fahrenheit
- as needed water, for spraying
- as needed pretzel salt or sea salt, for sprinkling
Instructions
- 1
In a stand mixer, combine the bread flour, cake flour, non fat milk powder, granulated sugar, fast acting yeast, and water. Mix on low speed until a cohesive ball forms. If your environment is warm (70+ degrees Fahrenheit), use iced water.
⏱️ 5 min - 2
Once the dough forms a cohesive ball, add the 30 grams of unsalted butter. Increase the mixer speed to 4 and knead for 20 minutes until the dough is smooth and passes the windowpane test.
⏱️ 20 min - 3
Lightly oil a large bowl. Transfer the dough to the oiled bowl, cover it, and let it proof in your oven for 90 minutes. You can preheat the oven using the 'bread proof' option and then turn it off when the bowl is placed inside, or simply use the oven light for warmth. The warmer your environment, the faster the dough will proof.
⏱️ 90 min - 4
Once the dough has doubled in size, gently remove it from the bowl. Divide the dough into 12 or 13 equal portions, each weighing approximately 75 grams, and roll them into balls.
⏱️ 10 min - 5
Let the dough balls bench rest for 15 minutes. In the meantime, cut the 12 tablespoons of salted butter into 12 individual 1-tablespoon pieces. If your environment is 70+ degrees Fahrenheit, place the cut butter on a plate and chill it in the freezer.
⏱️ 15 min - 6
Take one dough ball and roll it into a tear-drop shape. Start from the middle, rolling the dough down and then upward, gently tugging as you roll, to form a long triangle.
⏱️ 5 min - 7
Place one 1-tablespoon piece of chilled salted butter on the wider end of the dough triangle. Roll the dough into a small bun, ensuring you tug upward as you roll to create a tight spiral. Repeat for all remaining dough balls.
⏱️ 10 min - 8
Arrange the shaped buns on a baking sheet. Proof them in the oven with the light on for another hour, or until they have doubled in size.
⏱️ 60 min - 9
Preheat your oven to 425°F (218°C). Once preheated, immediately drop the temperature to 400°F (204°C).
⏱️ 15 min•🌡️ 425 - 10
Before baking, generously spray the tops of the dough with water and sprinkle with pretzel salt or sea salt.
⏱️ 1 min - 11
Bake the buns on the top rack for 10 minutes. Then, flip the baking sheet and continue to bake for another 7-8 minutes, or until they reach your desired level of golden brown. Keep a close eye on the browning.
⏱️ 18 min•🌡️ 400 - 12
Remove the Shio Pan from the oven and serve warm for the best enjoyment.
⏱️ 1 min