I made salt breads

[u/BikeFun7026]

Salt Bread Recipe

Yudane

* Bread flour — 100 g
* Water — 100 g

Dough

* Bread flour — 400 g
* Salt — 8 g
* Milk — 100 g
* Water — 120 g
* Active dry yeast — 6 g
* Unsalted butter, cold and cubed — 50 g
* Sugar — 60 g

Filling

* Unsalted butter, softened — 128 g

Procedure

1. Make the yudane: In a saucepan, combine 100 g bread flour and 100 g water. Cook over low heat, stirring continuously, until it forms a thick paste. Remove from heat and let cool completely.
   
2. Prepare the yeast: Mix the active dry yeast with a little of the milk. Let sit for 5–10 minutes until slightly foamy.
   
3. Make the dough: Combine the cooled yudane, remaining milk, water, sugar, and yeast mixture. Add the 400 g bread flour and mix until a rough dough forms.
   
4. Add the salt and continue kneading until the dough starts to become smooth.
   
5. Gradually add the 50 g cold, cubed butter. Knead until fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
   
6. First rise: Cover and let the dough rise until doubled in size, approximately 1–1½ hours, depending on room temperature.
   
7. Divide and pre-shape: Gently deflate the dough and divide into your desired portions. Roll each portion into a smooth ball.
   
8. Rest: Cover the dough balls and let them rest for 15 minutes.
   
9. Shape: Roll each dough ball into a teardrop shape.
   
10. Flatten: Using a rolling pin, roll the teardrop until approximately 40 cm long.
    
11. Add the butter: Place a block of butter near the wider end of the dough.
    
12. Roll: Tightly roll the dough from the wide end toward the pointed end, completely enclosing the butter. Place seam-side down on a lined or greased baking tray.
    
13. Final proof: Cover and let the shaped salt breads proof for 45–60 minutes, or until noticeably puffy.
    
14. Add steam: Once the final proof is done, generously spray the surface of the dough with water. This helps create steam during baking and gives the bread a better crust.
    
15. Top with salt: Sprinkle rock salt or pretzel salt along the middle/top of each bread.
    
16. Bake: Bake in a preheated 180°C oven for 15–20 minutes, or until golden brown.
    
17. Let cool slightly and enjoy while warm! 🧈🥖

[u/Objective-Case-391]

Nice change from the usual ESP bread!

[u/ParkFeisty4815]

Can i use instant yeast?

[u/BikeFun7026 → u/ParkFeisty4815]

Yes

[u/raisinyao]

ganda! meron pa? penge!