Making salt bread
It's one of the best in Seongsu-dong I made it with salt bread French butter is used to make salt butter I like the soft texture, gravity flour I'm going to use the strong flour that added the chewy texture It's fermented There's a salt mark It's obviously salt bread It's fascinating! It tastes like the one I bought in Seongsu-dong I can't stop laughing It's savory It's soft Chewy It's light It's quite addictive I think I'll make it a few more times
4 serving
Within 120 minutes
빈티지홀릭
Ingredients
  • unsalted butter
    20g
  • Gravity powder
    400g
  • Strong flour
    200g
  • Water
    260g
  • Milk
    100g
  • East
    8g
  • Salt
    10g
  • Sugar
    12g
  • Butter
    100g
  • Salt
    2g
Cooking Steps
STEP 1/17
Add 260g of warm water + 100g of warm milk + 8g of yeast + 10g of salt + 12g of sugar and dissolve
STEP 2/17
Melt 20g of salt-free butter and mix it in number , add 400g of gravity and 200g of strong flour, and heat it in a dough or kneader so that no raw powder is visible
STEP 3/17
The dough that is rolled in a kneading machine
STEP 4/17
Ferment at room temperature for 20 minutes (Also a tip to cover it with a cloth, keep it warm in a rice cooker, or keep it in a microwave oven!)
STEP 5/17
Fermented dough
Fold it around 10 times
It activates gluten
STEP 6/17
Ferment again at room temperature for 20 minutes and fold it around 10 times (this is called "non-paste method")
STEP 7/17
After fermenting at room temperature for 30 minutes, remove the gas in the dough, divide it into about 65g pieces, and then cover it with a cloth and ferment for 15 minutes
STEP 8/17
<Making salted butter>
1, Mix 100g of soft butter + 2g of salt
STEP 9/17
2, Mix it well with a mini whisk
STEP 10/17
3, Put butter on parchment paper
Roll it like gimbap
STEP 11/17
4, To cut and use, make a rod shape and harden in the freezer
STEP 12/17
Roll the dough into a conical shape with a rolling pin and roll it with 8g
STEP 13/17
Roll it like this
STEP 14/17
Panning at intervals on parchment paper
STEP 15/17
Brush the dough with milk (the more milk you apply, the prettier it will pop)
STEP 16/17
Lastly, sprinkle some salt
STEP 17/17
Bake in an oven preheated to 200 for about 13 minutes
Butter is sizzling
If you want a crispy texture You can use soft flour (400g) + strong flour (200g)
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