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Salt bread ｜ Life THEATER: Recipes for useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 12g
salt : 3g
milk : 100cc
water : 40cc
Salted butter : 10g
rock salt : Appropriate amount
Salted butter : 120g

Time required

30minutes

Procedure

1) Mix the dough 00:27
Put water, milk and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, sugar and salt in a large bowl and mix the whole evenly with a rubber spatula.
Mix the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 00:49
Once organized, knead by hand.
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
3) Squeeze butter 01:07
After 5 minutes, knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
Once the butter has been mixed to some extent, knead it by hand until it is no longer shiny.
With the image that the surface of the dough is smoothly rounded, roll the dough and put it in a closed container.
4) Ferment 01:34
Refrigerate for at least 8 hours to ferment.
It suffices if the entire vertical and horizontal swells 1.5 to 2 times.
5) Mold 01:42
Dust the table with strong flour (outside the amount) and remove it from the closed container.
Dust the dough, place a rolling pin in the middle of the dough, and spread it up and down from the center.
Turn around and stretch in the same way.
Repeat the same work about 3 times to make it round.
Cut into 6 equal parts with a kitchen knife.
Spread the dough vertically and put butter on the edges of the dough.
Wrap the butter and wrap the dough little by little. Put rock salt on top.
6) Bake in an oven toaster 02:42
Bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it properly. There is no problem with some unevenness.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you like soft bread, after molding, ferment it secondarily. Let it rest at room temperature for about 20 minutes. It looks about 1.3 times. It should be one size larger.
・ Place a rolling pin in the middle of the dough, stretch it up and down from the center, change the direction and stretch it in the same way to spread it in a beautiful circle.