Crispy & Chewy Crack Salt Butter Roll Bread

In a large bowl, combine bread flour, cake flour, yeast, sugar, and salt. Add room temperature unsalted butter.

Add cold water and mix with a spatula until a rough dough forms.

Transfer the dough to a work surface and knead by rubbing and folding for a few minutes until it comes together.

Continue to knead the dough by slapping and folding for 10 minutes until it becomes smooth and elastic.

Shape the dough into a smooth ball.

Place the dough in a large bowl, cover, and let it proof at 26-28°C for 1 hour until doubled in size.

While the dough is proofing, cut salted butter into six 10g pieces and place them in the freezer.

After 1 hour, check if the dough is proofed by poking it with a floured finger. The indentation should remain.

Gently press down on the dough to release the gas.

Divide the dough into 6 equal pieces, approximately 54-55g each.

Round each piece of dough into a smooth ball.

Shape each dough ball into a teardrop shape.

Place the shaped dough on a tray, cover, and refrigerate for 20 minutes to rest.

After resting, take one piece of dough and roll it out into a long, thin strip, about 50cm in length.

Place a piece of frozen salted butter at the wide end of the dough.

Carefully roll the dough up from the wide end, enclosing the butter. Be careful not to tear the dough.

Place the shaped roll on a baking sheet with the seam side down. Repeat for all pieces.

Cover the shaped bread and let it proof for 40 minutes.

Preheat the oven to 240°C (464°F) with a tray of stainless steel cutlery inside to create steam later.

After 40 minutes, let the surface of the proofed bread dry slightly.

Generously spray the bread with water.

Sprinkle pearl salt or coarse salt on top of each roll.

Place the bread in the preheated oven. Quickly pour 100ml of hot water onto the hot cutlery tray to create steam and close the door.

Let the bread bake in the steam for 3 minutes.

After 3 minutes, carefully remove the steam tray from the oven.

Bake at 220°C (425°F) for 10 minutes, then lower the temperature to 200°C (400°F) and bake for another 10 minutes.

Remove the bread from the oven and let it cool on a wire rack. The cracks on the surface will form as it cools.