Crispy Salt Bread Rolls 2.0

Cooking StepsHow to cook Crispy Salt Bread Rolls 2.0 step by step

Cooking Process

1. Step 1

   Combine all dough ingredients except butter in a stand mixer bowl. Mix on low speed (1-2) for 30 seconds until no dry flour remains, then increase to speed 5. After 6-8 minutes, as gluten develops,

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2. Step 2

   Add softened butter

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3. Step 3

   Mix on speed 3 until butter is incorporated, then increase to speed 5-6 and knead until the dough can stretch into a thin, elastic membrane (windowpane test).

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4. Step 4

   Remove and shape into a round. Dough temperature should be 24-26°C. Place in a covered container and let rise at 25-28°C for bulk fermentation.

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5. Step 5

   After about 50 minutes, the dough should double in size.

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6. Step 6

   Divide the fermented dough into approximately 65g portions.

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7. Step 7

   Round each piece and cover. Refrigerate to relax for 25-35 minutes. If using a proofing box at 25-26°C, relax for 15-20 minutes.

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8. Step 8

   Take out the relaxed dough and flatten it

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9. Step 9

   Fold as shown in the picture,

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10. Step 10

    To form a shape that is thicker at one end and thinner at the other

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11. Step 11

    Continue to roll the thin end to make it more pointed

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12. Step 12

    Shape all pieces, seal well, and refrigerate to relax for at least 30 minutes. Note: If making the next day, you can freeze the teardrop-shaped dough for 1-2 hours until firm, then transfer to 2-4°C refrigerator overnight. The next day, let it warm slightly to regain extensibility before shaping.

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13. Step 13

    Roll the relaxed teardrop dough into a long triangle. Start rolling from about 1/3 of the dough, rolling upward and downward.

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14. Step 14

    When rolling downward, gently hold the tip with your left hand and slowly roll with the rolling pin. Flip over and roll again to elongate into a long triangle shape. Place a butter piece inside.

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15. Step 15

    Roll up from the wide end toward the tip, with the seam facing down

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16. Step 16

    Complete all rolls

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17. Step 17

    Proof at 28-30°C with 80% humidity until doubled in size, about 2 times larger. After proofing, sprinkle a little coarse sea salt on top.

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18. Step 18

    For E9 deck oven: inject steam for 6 seconds after loading, bake at top 240°C / bottom 185°C for about 16 minutes;

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19. Step 19

    For S80 4th generation convection oven: preheat to 220°C, spray water on the dough surface before loading, then bake at 200°C for 15 minutes.

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20. Step 20

    Tap the pan to release and cool on a rack.

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21. Step 21

    Left: deck oven, Right: convection oven

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22. Step 22

    Store sealed in freezer. To reheat, spray with water and bake for 3-5 minutes in a small oven or air fryer.

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