Crispy on the Outside, Moist on the Inside Salt Bread! A Master's Golden Ratio Recipe!

Combine all dough ingredients in a mixing bowl.

Knead the dough in a stand mixer: 1 minute on low speed, 10 minutes on medium speed, and 1 more minute on low speed.

Cover the kneaded dough with plastic wrap and let it rest for 5 minutes.

After a 5-minute rest, divide the dough into 70g portions.

Round each portion into a ball, then shape it into a tadpole-like shape (one end thicker than the other). Cover with plastic to prevent drying.

Soften salted butter by kneading it in a piping bag until smooth and easy to pipe for the filling.

Roll out each piece of dough into a long, thin triangle shape, making the base wider.

Pipe about 20g of the softened salted butter onto the wide end of the dough.

Roll the dough up tightly from the wide end towards the point.

Shape the dough into a crescent or a ring by joining the ends, then place them on a baking sheet.

Cover the shaped dough with plastic wrap and let it proof in a warm place for 1 hour and 20 minutes.

After proofing, spray the surface of the dough generously with water.

Sprinkle topping salt over the dough.

Squeeze a small amount of butter onto the baking sheet underneath where each bread will sit.

Bake in a preheated oven at 190-200°C for 15 minutes until golden brown.

Immediately after taking the bread out of the oven, brush the tops with the melted butter from the pan.