It is a crispy and chewy salt bread that anyone can make quickly and easily. It is a dough that is close to baguette, and has a light taste. The fresh flavor of isigny butter and the salty taste of salt go well together.(๑•᎑•๑) ■ Click the subtitle button → Subtitles will be displayed in the video. ■ Dough formulation : about 420g (70g/ea, weight of 6ea) (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) B's(%): 30.0%, Tr(g): 72.0g Water (40℃) B's(%): 35.0%, Tr(g): 84.0g Milk (7℃) B's(%): 1.5%, Tr(g): 3.6g Instant Dry Yeast B's(%): 5.0%, Tr(g): 12.0g Sugar B's(%): 2.0%, Tr(g): 4.8g Salt B's(%): 5.0%, Tr(g): 12.0g Butter B's(%): 100.0%, Tr(g): 240.0g Strong Wheat Flour (Bread Flour) ■ Process｜Room temperature: 25℃ 1. Put 72g of water in a bowl. 2. Add 84g of milk. 3. Add 3.6g of instant dry yeast and mix well. 4. After adding 12g of sugar, dissolve it in water. 5. After adding 4.8g of salt, dissolve it in water. 6. Add 12g of melted butter (35℃). 7. After adding 240g of bread flour, Mix evenly until no flour is visible. (dough temperature 25.6℃) 8. After 50 minutes of rest, the first fold. (folding) 9. First fermentation: 55 minutes at room temperature. 10. Divide the dough: 70g/ea. 11. After rounding the dough, rest for 20 minutes. 12. 30 minutes of rest after pre-shaping: refer to the video. 13. Final shaping: Refer to the video. (Filling butter: 10g/ea) 14. Second fermentation: 1 hour 30 minutes at room temperature. 15. After sprinkling water on the dough surface, topping with pearl salt. 16. Put the dough into the Rofco oven preheated to 200℃. 17. bake for 15 minutes. 18. After baking, apply butter. ■ Caution: Always be careful when using the oven. (Because it is very hot, use it after wearing very thick oven gloves) #SaltBreadRecipe #SaltedButterRoll #HomeBaking #NoKneadBread