Salt Bread

Ingredients

• 400g bread flour
• 120g cake flour
• 365g ice water
• 26g sugar
• 10g salt
• 30g non-fat milk powder
• 7g instant dry yeast
• 40g cold unsalted butter, straight from the fridge
• 12x15g salted butter chunks (about 1.5 sticks, cut into sticks)
• pretzel salt, for topping

Method

1. 1.Add bread flour, cake flour, sugar, salt, milk powder, yeast, and ice water into a stand mixer bowl. Mix on low with dough hook until a shaggy dough forms.
2. 2.Add the cold butter and increase to medium speed. Knead 15-25 min until smooth and passes the windowpane test. It will be sticky at first, do not add more flour. Just keep going.
3. 3.Shape into a ball, place in a bowl, cover and let rise until doubled. About 1 hour at room temp but depends on your environment. Poke test: if the hole stays without springing back, it's ready.
4. 4.While dough rises, cut 1.5 sticks of salted butter into 12 even sticks (~15g each).
5. 5.Degas the dough and divide into 80g portions. Roll each into a smooth ball, cover and bench rest 15 min.
6. 6.Shape: roll each ball into a long teardrop. Use a rolling pin to flatten the bottom half while pulling slightly downward, then flatten the top into a triangle base roughly the width of your butter stick. It should look like a long skinny upside-down triangle.
7. 7.Place a butter stick at the wide end and roll down toward the point, pulling gently for tension. Seam side down on the tray.
8. 8.Place on a non-stick tray (no parchment, it'll stick). Cover and proof until doubled. Press the edge gently: if it leaves a dent that slowly springs back with a slight indentation still visible, ready to bake.
9. 9.Preheat oven to 230°C. Spray rolls lightly with water and sprinkle pretzel salt on top. Give each roll about 20 pumps of water spray right before loading for steam.
10. 10.Lower oven to 204°C and bake 12-15 min, rotating tray halfway for even browning.
11. 11.Eat hot out of the oven. The bottoms will be crispy and buttery, the inside fluffy and soft.