Salt Bread

Kayla has been using Erin’s recipe and is absolutely obsessed!

Ingredients

Makes ~12 rolls.

• 400g bread flour
• 120g cake flour
• 365g ice water
• 26g sugar
• 10g salt
• 30g non-fat milk powder
• 40g cold unsalted butter
• 7g instant dry yeast
• 12x15g (~1.5 sticks of butter) cold butter chunks (to fill the bread)
• pretzel salt

Steps

1. Combine bread flour, cake flour, sugar, salt, milk powder, yeast, and cold water until a shaggy cohesive dough forms. Stand mixer (with a dough hook) will make this much easier.
2. Add butter and increase to medium speed.
3. Kneed for 15 to 25 minutes until your dough passes the windowpane test.
4. Shape the dough into a smooth ball, place in bowl, and let rise until doubled.
5. Test by poking with a floured finger, if the hole stays without springing back, it’s ready.
6. While the dough rises, cut butter chunks and put back into the fridge.
7. Make 80g balls from the dough on a baking sheet. After making the first ball, start a 15 minute timer. You should be done rolling all the balls before the timer goes off. Cover the balls and do NOT let them sit too long.
8. Instead of flouring your workspace, smear a very thing layer of softened butter. This is not necessary if proofed correctly but is helpful if you have sticking during shaping.
9. Working one ball at a time, roll each into a long teardrop shape.
10. Then starting with the narrower half, use a rolling pin to flatten while using the other hand to pull. Do the same for the upper half to flatten the wider end into a triangle base about the same width as your butter chunks.
11. Place the butter chunk at the wide end and roll down toward the narrower section, gently tugging for tension.
12. Place rolls on non-stick baking tray with space between them for a final proof, until doubled (may take ~1 hour)
13. Preheat oven to 450F
14. Spray rolls lightly with water and sprinkle with pretzel salt.
15. Just before baking, spray each roll generously for added steam.
16. Lower over to 400F and bake for 12-15 minutes, rotating the tray halfway through for more even cooking.
17. Enjoy!

Notes

• These are best enjoyed fresh, but an air fryer (at 350F) is your best bet to heat up any left overs.
• Erin also recommends to always freeze the leftovers, the fridge will just dry them out.
• Seriously give Erin’s original recipe a peek. The pictures on her website or the video will give you much better insight into how to work the dough. She also has much more info about how to troubleshoot the bread.