life with tuyen

Delicious, Crispy, Buttery Salt bread recipe that’s beginner friendly

Secrets to crispy Korean salt bread from scratch, no mixer needed! This beginner-friendly recipe, perfect if you don’t have a lot of bread making experience 🙂 A lot of salt breads I’ve tried don’t have that crispy, crunchy crust so if you prefer that (while still having it be soft on the inside), this recipe is perfect for those that want that crispy, crunchy bite!!!

crispy salt bread (with no mixer)

• 220g all purpose flour 
• 5g sugar
• 5g salt 
• 5g of dried milk powder 
• 3g of active yeast 
• 5g of room temp, softened butter 
• 150g of water 

• Combine all ingredients into a bowl and mix until fully incorporated.
• Transfer the dough to a clean surface and begin kneading, folding as you go.
  • It’ll be sticky at first — keep going, and avoid adding extra flour as this will affect the recipe.
• After a few minutes, try slapping the dough against the surface; this helps develop the texture. Continue for ~10 minutes total, or until the dough is smooth and no longer overly sticky.
  • Time will vary depending on your technique. Shape into a ball, place in a clean bowl, cover, and let rest until doubled in size, about ~1 hour.
  • Tip: Less time in a warmer space, more time in a cooler one.
• While the dough proofs, cut your butter into 10g pieces — the shape of your butter block will influence the shape of your finished bread. Place all 6 pieces in the freezer.
• Once the dough has doubled and feels soft when poked, flatten and divide into 6 equal pieces (~65g each).
• Shape each piece into a cone and place in the fridge for ~20 minutes.
• Remove from the fridge and roll each cone into a long triangle, about ~1 foot in length. It doesn’t need to be perfect, but try to keep it even — the shape of the triangle affects the final shape of your bread.
• Place a frozen butter piece at the wide end of each triangle and roll the dough around it. Repeat for all 6 pieces.
• Let the shaped dough rise again for ~30 minutes, until soft and springy when touched. Preheat your oven to 425°F.
• Just before baking, generously spray the dough with water and sprinkle with salt. Place a small shallow bowl of hot water in the oven alongside the bread.
• Bake at 425°F for 10 minutes, removing the bowl of water at the 5-minute mark. Reduce the oven to 400°F and bake for another 9–10 minutes. Remove from the oven and immediately brush with melted butter. Let cool slightly before eating.
  • Salt bread is crispiest fresh out of the oven! If it’s been sitting out for a few hours, pop it back in for a few minutes to bring the crunch back.

love,

tuyen 🍓