In life, it seems that everyone thinks bread is sweet in advance. In fact, many people also like to eat salty bread. And there are many different flavors of savory bread in the world that have less sugar but are just as delicious.

Today, I will introduce you a delicious sea salt bread. It has a very distinctive shape and looks very appetizing. And it’s very versatile, just pair it with a hot drink, it’s a minimalist version of a high-quality breakfast!

Making Ingredients:

Old Dough:

60 g of water

1 g yeast

100g baguette flour

Main Dough:

350g high flour

150g baguette flour

5g dry yeast

40g white sugar

10g salt

45g milk

40g butter

moderate amount of sea salt

Production Method:

· Make an old noodle one night in advance, mix 60 grams of water, 1 gram of yeast, and 100 grams of French bread flour, mix well, knead into a dough, seal it and put it in the refrigerator to ferment for 15-18 hours.

Adding old noodles can delay the aging of the bread and make it more flavorful.

· Put the dry ingredients: flour, yeast, salt, sugar separately in the dough bucket, stir well, then add the milk and the old noodles, and knead the dough together.

· Turn on low speed first, then turn on medium speed. After kneading into a ball, check the amount of water absorbed by the dough. If it is dry, add a small amount of milk, and the dough will be slightly sticky. Remember not to use too much water. Continue to knead until the dough is smooth and add the pre-softened butter.

· Continue kneading until the dough becomes smooth again, stop the machine to check the dough, and pull out a uniform, thin film that is not easy to break.

Turn the dough into a smooth surface, and put it in an environment where the room temperature should not exceed 25 degrees to ferment, about 40 minutes.

Take out the yeasted dough, divide it into 18 equal parts, each equal part is about 60 grams, arrange it into the shape of water droplets, seal it and put it in the refrigerator for about 30 minutes.

Take a yeasted dough, roll it out with a rolling pin, about 55 cm long, roll a piece of butter in the widest end, and roll it up.

You can use either salted or unsalted butter for the coating. Dip some white sesame seeds on the bottom, it will be more fragrant!

· Put it in an environment of about 30 degrees and a humidity of 75% to ferment for about 40-50 minutes.

The volume of the dough has increased significantly, and it feels soft and light to pick up, but it can rebound when pressed. After fermentation, spray some water on the surface and sprinkle an appropriate amount of sea salt.

· Preheat the oven, bake at 200 degrees up and down for about 15 minutes, and steam for 3-5 seconds when you put it in the oven, the surface is golden brown, so you can come out of the oven!

No matter how you eat it, the Japanese-style sea salt bread is not greasy. The skin and bottom are crunchy, and the butter wrapped inside is super soft and delicious. It's small and delicate, and the taste makes people more aftertaste!