Crispy Outside, Moist Inside! Crack Salt Bread (Shio Pan) Recipe

Add water to the bread machine pan.

Add bread flour and cake flour on top of the water.

Add sugar and salt.

Add milk powder.

Make a well in the flour and add the instant yeast.

Add the butter.

Place the pan in the bread machine and start the 'Dough' course. This will knead the dough and complete the first proofing (approx. 1 hour 45 minutes).

After the first proofing is complete, take the dough out onto a floured surface and gently press to release the gas.

Divide the dough into 10-12 equal pieces and let them rest for 10 minutes.

Cover the dough pieces with a damp cloth and let them rest for an additional 20 minutes for intermediate proofing.

While the dough is proofing, cut cold butter into 5g pieces for the filling.

Take a piece of dough, gently degas it, and roll it out into a long, thin triangle shape.

Place a 5g piece of butter at the wide end of the dough and roll it up tightly, stretching the dough as you go.

Pinch the seam closed and shape the ends to form a crescent.

Place the shaped rolls on a baking sheet lined with a silicone mat or parchment paper.

Let the rolls go through a second proofing for 30-40 minutes, depending on the room temperature.

After the final proof, spray the tops of the rolls generously with water.

Sprinkle the rolls with kosher salt.

Bake in a preheated oven at 190-200°C (375-400°F) for 10-12 minutes until they are golden brown.

Remove the salt bread from the oven and let it cool on a wire rack before serving.