Honey Crispy-Bottom Mini Bread (Soft and Sweet, With a Poolish Starter)

Steps

1. 1

   Step 160 min

   

   The night before, make the poolish: combine the bread flour, water, and dry yeast, stir until well mixed, ferment at room temperature for 1 hour, then refrigerate overnight.

   ✅ Done when: Done when the mixture has fermented at room temperature for 1 hour and then rested cold overnight.

2. 2

   Step 2

   

   Judge the poolish by its state, not the clock: when ripe it should have grown to 3–4 times its original volume, full of bubbles, with a honeycombed, stringy web inside.

   ✅ Done when: The poolish is ready when it has tripled to quadrupled in volume with many air pockets and a honeycomb-like, stretchy interior.

3. 3

   Step 3

   

   Weigh out and prepare all the required ingredients ahead of time so the process goes smoothly.

   ✅ Done when: All ingredients are measured and arranged before mixing begins.

4. 4

   Step 47 min

   Off heat
   

   Add all the main dough ingredients except the butter to the stand mixer bowl. Mix on low speed (speed 3) for 2 minutes, then on high speed (speed 5) for 5 minutes, until a thick, rough membrane forms.

   ✅ Done when: The dough forms a thick membrane when stretched.

5. 5

   Step 53 min

   Off heat
   

   Add the softened butter and knead on speed 3 for 3 minutes, until the butter is fully absorbed.

   ✅ Done when: No visible butter remains; it is fully incorporated into the dough.

6. 6

   Step 65 min

   Off heat
   

   Switch to speed 5 and knead for another 5 minutes, until the dough reaches the windowpane stage.

   ✅ Done when: A thin, translucent windowpane membrane stretches without tearing.

7. 7

   Step 730 min

   

   Take out the kneaded dough and divide it into 13 equal portions, about 60 g each. Round each one, cover with plastic wrap, and rest for 30 minutes. (This dough is only fermented once, so instead of a first proof the dough just rests here to make rolling easier.)

   ✅ Done when: The rested dough relaxes enough to roll out without springing back.

8. 8

   Step 8

   

   Take a rested dough piece and roll it out into a long, tongue-shaped oval.

   ✅ Done when: An even, elongated oval sheet forms without tearing.

9. 9

   Step 9

   

   Fold the two long sides inward to meet in the middle.

   ✅ Done when: Both sides are folded over evenly toward the center line.

10. 10

    Step 10

    

    Roll it out longer again — do not roll it too wide, or after halving, the pieces will puff up too tall and lean crookedly during proofing.

    ✅ Done when: The sheet is elongated but stays narrow in width.

11. 11

    Step 11

    

    Roll the sheet up from top to bottom, not too tightly.

    ✅ Done when: A loose, even log forms without squeezing the dough.

12. 12

    Step 12

    

    Pinch the seam firmly closed; if it is not sealed, the rolls may burst open or curl up during proofing.

    ✅ Done when: The seam is fully sealed with no open edge.

13. 13

    Step 13

    

    Cut each log in half.

    ✅ Done when: Each roll is cleanly split into two pieces.

14. 14

    Step 14

    

    This yields 26 dough pieces, but only 25 are needed. The extra one can be saved as old dough for the next bake, or baked along with the rest.

    ✅ Done when: 26 pieces are counted and set aside.

15. 15

    Step 15

    

    Pour the corn oil into the baking pan and tilt the pan so the oil evenly coats the bottom.

    ✅ Done when: The pan bottom is covered with a uniform layer of oil.

16. 16

    Step 16

    

    Dip the cut bottom of each dough piece into the honey water.

    ✅ Done when: Each cut surface is lightly coated with honey water.

17. 17

    Step 17

    

    Then dip the bottoms into the sesame-sugar mixture.

    ✅ Done when: The coated bottoms pick up an even layer of sesame and sugar.

18. 18

    Step 18

    

    Arrange the pieces spaced apart in a 28x28 cm baking pan. Tip: place the four corners first, then the center, then fill in the rest for an even layout.

    ✅ Done when: The pieces are spaced evenly with gaps between them.

19. 19

    Step 19

    

    Lay out five pieces per row, 25 in total.

    ✅ Done when: Five even rows of five pieces fill the pan.

20. 20

    Step 20

    

    Proof in the oven until the dough fills the pan and the pieces are touching one another.

    ✅ Done when: The rolls have expanded to fill the pan, just touching each other.

21. 21

    Step 21

    

    Brush the tops with a layer of beaten egg to give the bread a glossy, well-colored crust.

    ✅ Done when: Every top is evenly coated with egg wash.

22. 22

    Step 2230 min

    High heat
    

    Bake in a preheated oven at 175°C top heat / 200°C bottom heat for 25–30 minutes, watching partway through to see if foil is needed to keep the tops from browning too much. These temperatures are only a reference — every oven behaves differently, so adjust temperature and time based on your own oven. If the bottoms are not crisp enough when done, flip the bread out and raise the top heat or extend the time until crisp.

    ✅ Done when: The tops are golden and the bottoms are crisp; bake 25–30 minutes.

23. 23

    Step 23

    

    Take the bread out of the oven and brush the tops with a layer of honey water to keep them glossy.

    ✅ Done when: The hot tops are coated and take on a shine.

24. 24

    Step 24

    

    Turn the bread out upside down to cool.

    ✅ Done when: The bread cools completely with the crisp bottoms facing up.

25. 25

    Step 25

    

    The finished bread is soft and sweet.

    ✅ Done when: The crumb feels soft and the flavor is sweet when tasted.

26. 26

    Step 26

    

    The color is deeply appetizing.

    ✅ Done when: The baked rolls show a rich golden color.

27. 27

    Step 27

    

    The crispy bottom forms from the caramelization of the honey water and sugar.

    ✅ Done when: The bottoms are hard and crackly from caramelized sugar.