I love making this no knead salt bread because it gives me the perfect balance of a crisp golden crust and a soft, buttery center. Inspired by Japanese shio pan, this bread has a chewy texture, rich buttery layers, and just the right amount of savory flavor from flaky salt. I find it incredibly satisfying to bake at home, especially when the warm butter aroma fills the kitchen.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
200 g bread flour
30 g cake flour
14 g sugar
4 g salt
1.5 g instant dry yeast
114 ml milk
60 ml water
15 g unsalted butter, softened
75 g salted butter, cut into 6 frozen pieces
Flaky salt, for topping
Directions
I mix the bread flour, cake flour, sugar, salt, yeast, milk, and water together until a rough dough forms.
I add the softened butter and continue mixing until the butter is mostly incorporated into the dough. I cover the bowl and let the dough rest for 30 minutes.
I stretch and fold the dough 4 times, then let it rest for 20 minutes. I repeat this process two more times to build structure without kneading.
I cover the dough tightly and refrigerate it overnight for 8–12 hours.
The next day, I let the dough warm slightly before dividing it into 6 equal pieces.
I roll each piece into a long triangle shape, place a frozen piece of salted butter at the wide end, and roll the dough up tightly.
I place the rolls seam-side down on a baking tray, cover them, and let them proof for 60–90 minutes until puffy.
I lightly mist the tops with water, sprinkle flaky salt over them, and bake at 410°F for 15–17 minutes until golden brown and crisp.
I brush any melted butter from the tray over the warm bread before serving.
Servings and timing
Servings: 6 servings
Prep Time: 25 minutes
Cooking Time: 17 minutes
Total Time: 9 hours 42 minutes
Calories: 259 kcal per serving
Variations
I sometimes add shredded cheese inside the dough for an extra rich and savory version. When I want more flavor I mix garlic powder or dried herbs into the dough before the first rest. I also enjoy adding a small slice of smoked turkey or beef slices with the frozen butter for a bakery style filled bread. For a slightly sweeter finish I drizzle a little honey over the warm bread right before serving.
Storage/Reheating
I store leftover salt bread in an airtight container at room temperature for up to 2 days. For longer storage, I freeze the bread individually wrapped and reheat it whenever I want fresh bread again. I usually warm the bread in a 350°F oven for about 5–7 minutes to bring back the crisp crust and soft buttery center. I avoid microwaving for too long because it can make the bread chewy.
FAQs
Can I use all-purpose flour instead of cake flour?
I can replace the cake flour with all-purpose flour if needed, although the bread may be slightly less soft and tender.
Why do I use frozen butter inside the dough?
I use frozen butter so it melts slowly during baking and creates the rich buttery center that makes shio pan so special.
Can I skip the overnight refrigeration?
I can skip it, but I find the overnight rest gives the bread much better flavor and texture.
How do I know when the bread is fully proofed?
I look for dough that feels puffy and airy. When I gently press it, the indentation should slowly spring back.
What can I serve with salt bread?
I love serving this bread with soup, coffee, eggs, or simple sandwiches because the savory buttery flavor pairs with almost everything.
Conclusion
I find this no knead salt bread incredibly rewarding to make because it combines simple ingredients with a slow fermentation process that creates amazing flavor and texture. The crisp crust, buttery center, and flaky salt topping make every bite feel bakery-quality right at home. Whether I serve it fresh for breakfast or alongside a warm meal, this bread always becomes a favorite at the table.
📖 Recipe:
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No Knead Salt Bread
- Total Time: 9 hours 42 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This no knead salt bread is inspired by Japanese shio pan, featuring a crisp golden crust, flaky salt topping, and a soft buttery center. The overnight fermentation creates a light, chewy texture with rich flavor in every bite.
Ingredients
200 g bread flour
30 g cake flour
14 g sugar
4 g salt
1.5 g instant dry yeast
114 ml milk
60 ml water
15 g unsalted butter, softened
75 g salted butter, cut into 6 frozen pieces
Flaky salt, for topping
Instructions
- In a mixing bowl, combine the bread flour, cake flour, sugar, salt, yeast, milk, and water until a rough dough forms.
- Add the softened butter and mix until mostly incorporated. Cover the bowl and let the dough rest for 30 minutes.
- Stretch and fold the dough 4 times, then let it rest for 20 minutes. Repeat this process two more times.
- Cover the dough tightly and refrigerate overnight for 8–12 hours.
- Remove the dough from the refrigerator and let it warm slightly. Divide into 6 equal pieces.
- Roll each piece into a long triangle shape. Place one frozen piece of salted butter at the wide end and roll the dough up tightly.
- Place the rolls seam-side down on a baking tray. Cover and proof for 60–90 minutes until puffy.
- Lightly mist the tops with water and sprinkle with flaky salt.
- Bake at 410°F for 15–17 minutes until golden brown and crisp.
- Brush any melted butter from the tray over the warm bread before serving.
Notes
Add shredded cheese, garlic powder, dried herbs, or smoked turkey for flavor variations.
For a sweeter finish, drizzle warm bread with a little honey before serving.
Store in an airtight container at room temperature for up to 2 days.
Freeze individually wrapped bread for longer storage.
Reheat in a 350°F oven for 5–7 minutes to restore the crisp crust.
All-purpose flour can replace cake flour if needed, though the texture may be slightly less tender.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Bread
- Method: Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 259 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 28 mg
