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