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Sea Salt Bread

  • Difficulty

    medium

  • Serves

    4

  • Preparation time

    1h 30min

  • Total time

    2h 1min

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Ingredients

  • High gluten flour
    190g
  • Low gluten flour
    60g
  • Milk powder
    20g
  • White granulated sugar
    15g
  • Salt
    4g
  • Dry yeast
    4g
  • Unsalted butter
    16g
  • Egg liquid
    35g
  • Ice Water
    115g
  • Cream
    25g
  • Salty butter
    72g
  • Egg yolk liquid
    1
  • Sea salt
    an appropriate amount

Preparation

  • step 1

    Put 4g salt, 190 g high gluten flour, 60g low gluten flour into the main pot

  • step 2

    Add 20g milk powder, 15g white granulated sugar and 4g dry yeast

  • step 3

    Add 115g ice water, 35g egg liquid and 25g cream

  • step 4

    Start the KNEAD mode and knead the mixture into dough for 8min

  • step 5

    Add 16g unsalted butter

  • step 6

    Knead the mixture into dough again for 8 minutes

  • step 7

    Take out the dough, and knead it into a round shape

  • step 8

    Cover it with plastic film, and ferment it in the oven at 30℃ for 60 min

  • step 9

    Take out the fermented dough, squeeze out air, and divide it into 9 equal parts

  • step 10

    Knead each part of the dough into a round shape, cover it with plastic film, and wait for 15min

  • step 11

    Take one of the small dough and knead it into a water drop shape

  • step 12

    Roll it upward from the middle

  • step 13

    Pull the dough at the bottom and make it into an inverted triangle, about 32cm in length

  • step 14

    Place 8g salty butter on the top and roll up from top to bottom

  • step 15

    Put the rolled dough into a baking pan covered with oil paper and ferment it at 35℃ for 45min

  • step 16

    Take out the dough, brush egg liquid, sprinkle with salt, and preheat the oven to 180℃

  • step 17

    Put the dough in the oven and bake it for about 15min

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