Salt Bread
Bake up twelve perfectly golden mini loaves with this irresistible no-knead salt bread! Each loaf has a crisp, flavorful crust and a soft, fluffy inside that’s absolutely delicious fresh from the oven. The simple salted topping adds just the right amount of savory goodness, making this bread hard to stop eating. With minimal effort and no kneading required, you’ll have bakery-worthy bread that’s perfect for sharing, gifting, or enjoying all week long. Warm, comforting, and incredibly satisfying—this is the kind of homemade bread you’ll want to make again and again. Here’s how to make it:
Ingredients:
- 400g bread flour
- 120g cake flour
- 26g granulated sugar
- 10g salt
- 30g non-fat milk powder
- 7g instant dry yeast
- 365g water, cold tap
- 40g butter, softened and unsalted
- 12 15g chunks of butter(about 1 1/2 sticks of butter)
- pretzel salt
Directions:
1. In a large bowl, whisk together the bread flour, cake flour, sugar, salt, milk powder, and yeast. Add the water and mix until no dry flour remains. The dough will be sticky and uneven.
2. Cover the bowl and let the dough rest for 25 minutes.
3. Add the softened butter in 2–3 additions, gently kneading by hand until fully incorporated and the dough comes together into one cohesive mass.
4. Cover and let the dough rest for another 25 minutes.
5. Perform the first set of stretch and folds: fold the top of the dough to the center, then the bottom to the center, followed by folding left to right. Flip seam-side down, cover, and rest for 25 minutes.
6. Repeat the stretch and fold sequence for the second set. Cover and rest for 25 minutes.
7. Repeat the stretch and fold sequence for the third set. After this set, the dough should appear smooth and pass the windowpane test. If needed, perform additional coil folds or tuck-and-turns until smooth.
8. Let the dough rest undisturbed until it increases to about 1.5× its original size. The dough should feel lighter and slightly jiggly.
9. Gently degas the dough and divide it into 80 g portions. Roll each portion into a smooth ball, cover, and let rest for 15 minutes.
10. Roll each ball into a long teardrop shape, keeping one end wider than the other. Flatten the narrow end first, then flatten the wider end into a triangle about the width of a butter stick.
11. Place one stick of butter at the wide end and roll the dough tightly toward the tip, gently tugging for tension. Place seam-side down on a non-stick baking sheet, leaving space between rolls.
12. Cover and let the rolls rise until doubled in size, about 1 hour. Start preheating the oven about 30 minutes into the rise.
13. Preheat the oven to 450°F (232°C). Lightly spray the rolls with water and sprinkle with pretzel salt. Just before baking, spray generously to create steam.
14. Lower the oven temperature to 400°F (204°C) and bake for 12–15 minutes, rotating the tray halfway if needed, until golden brown.
15. Serve warm—crispy, buttery bottoms with soft, fluffy centers.
Tried this recipe before? Leave a review.
0 Comments