Fluffy Crispy Salt Bread

Ingredients

• 1225 ml lukewarm milk(225g)
• 2175 ml lukewarm water(175g)
• 38 g instant yeast(8g)
• 425 g granulated sugar(25g)
• 5600 g strong white flour (bread flour)(600g)
• 69 g salt(9g)
• 760 g unsalted butter (for dough)(60g)
• 8195 g unsalted butter (for filling)(195g)
• 92 tablespoon water (for brushing)(30g)
• 101 teaspoon salt (for sprinkling)(6g)
• 1120 g unsalted butter (for topping)(20g)

Instructions

1. 1Pour the lukewarm milk, lukewarm water, instant yeast, and granulated sugar into a large bowl. Mix well and let it stand for 5 minutes.
2. 2Add the bread flour and salt. Knead for 5 minutes.
3. 3Add the softened butter (60 g) and knead for 10 minutes until the dough is smooth and elastic.
4. 4Cover and let the dough rise for 1 hour in a warm place, or until it has doubled in size.
5. 5Punch down the dough and divide it into 13 equal pieces (about 80 g each). Shape each piece into a ball.
6. 6Take one ball and roll it flat with a rolling pin. Roll the dough tightly into a log and seal the seam well.
7. 7Roll it back and forth briefly, then roll it flat again with a rolling pin, from a wider base towards a point.
8. 8Cut the cold butter (195 g) into 13 blocks of about 15 g each.
9. 9Place a block of butter at the wider end of the rolled-out dough and roll it up tightly so the butter is fully enclosed, forming a croissant-like shape.
10. 10Place the shaped dough on a baking tray lined with baking paper.
11. 11Brush with water and sprinkle with salt.
12. 12Let rise for 30 minutes, or until the rolls have doubled in size.
13. 13Bake the rolls in a preheated oven at 200°C (390°F) for 12–18 minutes, until golden brown.
14. 14Let cool. Brush with melted butter for a glossy finish.