- 1
Please weigh the ingredients with a kitchen scale for the most successful and accurate results. The imperial measurements are rough estimates of the ingredients and may vary.
- 2
Read my ultimate guide to salt bread for more information on gluten structure, dough temperature, oven spring and shaping 🙂
- 3
In a bowl, combine bread flour, cake flour, sugar, salt, yeast, milk, and water. Mix until the dough comes together.
- 4
Add room temperature melted coconut oil or butter and squish the dough to incorporate the butter. The dough should look rough.
- 5
Cover and rest 30 minutes.
- 6
Perform the first set of stretch-and-folds around the dough (4 folds total), then slap-and-fold for 1 minute. Cover and rest 30 minutes.
- 7
Do the second round of stretch-and-fold (pulling as far as you can without tearing), slap-and-fold 1 minute, rest 20 minutes.
- 8
Do one last set of stretch and folds then 1 minute of slap and folds.
- 9
Cover and refrigerate overnight to proof (8-12 hours). If making same day, let it proof at room temperature for 60-90 minutes or until double in size.
- 10
Remove from the fridge and let the temperature of the dough rise to 17–20°C. If your kitchen is cold you can place it somewhere warm like a proofing box. During the winter I microwave a small cup of water for 30-45 seconds and then place the bowl inside the microwave.
- 11
Cut butter into 2 cm x 4.5 cm for round salt bread and 1 cm x 6 cm for crescent shaped salt bread, each weighing 12-14 g.
- 12
Keep in freezer after preparing.
- 13
Punch down the dough and transfer to your work surface.
- 14
Divide into 6 triangular pieces (≈70 g each), like slicing a pizza. Add any scraps to the center of the triangle.
- 15
Pinch the opposite edges together to form a thin icicle shape, then gently roll to 15 cm.
- 16
Place seam-side down, cover, and rest for 10-15 minutes to relax the gluten.
- 17
Working with the first piece (rough side up), press the top edge down to flatten.
- 18
Roll the dough out into a teardrop shape. Do this however feels most natural to you. I find it easiest to start about 1/3 of the way, holding the base and rolling up to pin it down. Then holding the tail and rolling down to control the width and length.
- 19
If the dough resists or shrinks, cover and rest longer before continuing. Short base (≈6 cm): rounder, thicker roll (35–50 cm length rolled out)
- 20
Long base (≈10 cm): longer, crescent shape (25–35 cm length rolled out)
- 21
Place a frozen butter block at the base of the dough.
- 22
Fold the top edge over the butter. Avoid completely sealing the sides to allow the butter to seep out as it bakes. Roll down toward the tip, lifting the roll every so often to create some tension—so it’s not too tight and not too loose.
- 23
Press the tip gently to seal and place seam-side down on a dark, nonstick baking tray (lined or unlined). Baking directly on a dark tray will give you a thicker crunchy bottom but requires nonstick. You will still get a crispy bottom using parchment paper as long as you use a dark pan.
- 24
Keep covered and repeat with remaining dough.
- 25
Proof 55-65 minutes at 30-32°C/86-90°F, or until almost doubled, jiggly, and a gentle poke springs back slowly with a faint indent.
- 26
Start preheating the oven 20–30 minutes before proof is done.
- 27
Preheat to the highest temperature your oven allows ( mine is 230°C / 446°F).
- 28
Steam Oven Lightly mist dough with water and sprinkle with salt.
- 29
Place into the oven and bake on steam mode for 2-5 minutes (depending on your oven).
- 30
Reduce heat to 210°C and bake 12-13 minutes or until golden and crispy on both sides.
- 31
Some ovens lose heat with steam—if needed, bake for an additional 5-8 minutes.
- 32
Conventional/Convection Oven Spray dough 10 times before baking.
- 33
Place in oven, quickly spray all around the oven 15 times and immediately close the door.
- 34
Bake for 3 mins
- 35
Reduce to 200°C/392°F for convection oven 210°C/410°F for conventional oven.
- 36
Bake for 12 minutes, until golden and crisp on both sides.
- 37
Remove from oven and brush any leaked butter over the tops. Serve immediately and enjoy!!
