Salt Bread (Shiopan)

In the bowl of a stand mixer, combine bread flour, cake flour, sugar, salt, milk powder, instant dry yeast, and ice water.

Mix with a dough hook on low speed until a shaggy, cohesive dough forms.

Add the cold unsalted butter (fridge-cold, not softened) and increase to medium speed.

Knead for 15 to 25 minutes (may be longer depending on your mixer) until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through without it tearing). The dough will look very sticky at first. Keep going and you will not need to add extra flour.

Shape the dough into a smooth ball, place into a bowl, cover, and let rise until doubled in size (about 1 hour). If you want a cold proof, place in the fridge before the first rise.

Cut the cold butter (straight from the fridge) into 12 even chunks of about 15 g each. Place them back in the fridge and keep refrigerated until needed.

Once risen, degas the dough and divide into 80 g portions. Roll each into a smooth ball.

Start a 15-minute timer as soon as you finish rolling the first ball; by the time you’ve rolled all 12, the first will have had its full rest. Cover the balls and do not let them sit too long.

Before shaping, smear a very thin layer of softened butter onto your work surface (optional but helps prevent sticking without adding flour).

Working one ball at a time, roll each into a long teardrop shape.

Flatten the bottom half (narrower part) with a rolling pin while using the other hand to slightly pull downward.

Flatten the upper half to form a triangle base about the same width as your butter chunk.

Place a butter chunk at the wide end and roll down toward the point, gently tugging for tension. If the dough tears rather than rolling smoothly, it may be overproofed.

Place the rolls on a non-stick baking tray (no parchment paper) with space between them.

Cover and let rise until doubled in size (about 30–45 minutes). They should look noticeably puffed and feel light and airy when you gently shake the tray. To check readiness, gently poke the edge of a roll with your finger: it should not spring back immediately.

During baking, the butter melts and fries the bottom for a crisp, golden crust. Preheat the oven to 220°C (conventional) and bake until deeply golden (about 12–18 minutes).

Finish by sprinkling with pretzel salt while warm (to taste).