Crispy Salt Bread Rolls 2.0
Ingredients
- Dough (16 rolls)
- 300 Bread flour (Sakura)
- 200 French flour (Noguchi medium strength)
- 15 Fresh yeast
- 10 Milk powder
- 12.5 Granulated sugar
- 8.5 Salt
- 355 Water
- 20 Butter
- 120 Old dough (levain)
- Filling butter
- 7 Salted butter
Instructions
- 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,
- Add softened butter
- 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).
- 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.
- After about 50 minutes, the dough should double in size.
- Divide the fermented dough into approximately 65g portions.
- 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.
- Take out the relaxed dough and flatten it
- Fold as shown in the picture,
- To form a shape that is thicker at one end and thinner at the other
- Continue to roll the thin end to make it more pointed
- 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.
- Roll the relaxed teardrop dough into a long triangle. Start rolling from about 1/3 of the dough, rolling upward and downward.
- 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.
- Roll up from the wide end toward the tip, with the seam facing down
- Complete all rolls
- 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.
- For E9 deck oven: inject steam for 6 seconds after loading, bake at top 240°C / bottom 185°C for about 16 minutes;
- 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.
- Tap the pan to release and cool on a rack.
- Left: deck oven, Right: convection oven
- Store sealed in freezer. To reheat, spray with water and bake for 3-5 minutes in a small oven or air fryer.
