Korean Salt Bread

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Korean Salt Bread (소금 빵 / sogeum ppang) - Thoughts and Founds

 I'm obsessed with sea salt butter rolls, also known as 塩パン (shio-pan) in Japanese or 소금빵 (sogeum-ppang) in Korean. These rolls combine the best qualities of various bread types, from the crisp crust of a French baguette to the softness of brioches and a shape similar to croissant rolls. Making them is straightforward, involving a butter-filled dough rolled into a cigar shape and baked to perfection.

These rolls originated in Japan but gained popularity across Asia during the pandemic. I watched numerous YouTube videos of Korean bakeries making them and dreamt of trying them. Last month, I finally got the chance at my culinary school, and they were even better than I imagined—crispy outside, soft inside, and absolutely delicious.


The recipe can be a little bit challenging but it will always turn out delicious!

Make sure to use DRY yeast to make the bread. If using pure yeast, use 2 grams.



Ingredients:

  • Bread Flour 280g
  • Cake Flour 40g
  • Sugar 14g
  • Salt 7g
  • Room Temp Butter 32g
  • DRY Yeast 5g
  • Water 160g
  • Polish 100g (1:1 ratio water to bread flower mixed together. It should have a pancake batter like feeling.)
  • Pearl Salt (MUST BE PEARL SALT NORMAL SALT WILL MELT)
Directions:
  1. Straight Up mixing method (Add all ingredients to bowl and mix together)
  2. Proof 80.6F for 1 hr
  3. Separate dough evenly into 10 pieces (about 62 grams each)
  4. Shape dough into a triangle
  5. Add cigaret shaped butter to the top (Photo for reference here)
  6. Roll the triage into croissant shape
  7. Sprinkle Pearl Salt (optional)
  8. Put parchment paper on buttered tray
  9. Proof again for 30 min
  10. Bake at 410F for 15-20 minutes

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