Sea Salt Butter Loaf❤️: Inspired by Japanese Shio Pan (Sea Salt Rolls)❤️ Savory Loaf

This is an irresistible savory loaf that combines the best of Japanese sea salt butter rolls (Shio Pan) and a Pullman loaf. It captures the signature buttery, salty aroma of a sea salt roll with the soft, pillowy crumb of a classic loaf. It is wonderful eaten plain or used for sandwiches.

🍞Ingredients:

🎈Main Dough: Bread flour 250g, water 140g (hold back 15g to add gradually as needed), salt 6g, sugar 15g, milk powder 15g, butter 20g, instant dry yeast 4g, old dough (pâte fermentée) 80 to 100g (see my previous post for how to make old dough).

🎈Finishing & Filling: Butter sticks for rolling inside, melted/soft butter for the top, flaky sea salt.

🍞Method:

1️⃣Place all main dough ingredients except the butter into the mixer bowl (tear the old dough into small pieces). Mix on low speed until combined, knead on medium speed for 2 minutes and then back to low speed until the dough stretches into a thick membrane. Add the softened butter and knead until the dough reaches the full windowpane stage.

2️⃣Place in a warm, humid spot for the first proof. While the dough is proofing, cut the butter for the filling and topping into small batons, place them on a plate, cover with plastic wrap, and chill in the fridge until needed. Once the dough doubles in size and a floured finger poked into the center leaves an indentation that does not spring back, the first proof is complete.

3️⃣Lightly flour your work surface, turn out the dough, and gently press out the large air pockets. Divide into 2 equal pieces, shape into tight balls, cover with plastic wrap, and give them a 15-minute bench rest.

4️⃣Take one piece of dough and roll it out into a long oval. Lay a few chilled butter batons across the dough, roll it up from bottom to top, pinch the seam tight, and place it into the loaf pan. Repeat with the second piece of dough. (See Photo 7)

5️⃣Proof in a warm, humid place until the pan is 80-90% full. Preheat the oven to 190°C. Right before baking, mist the top of the loaf lightly with water, lay a small strip of butter along the center, and sprinkle with flaky sea salt. Bake on the lower-middle rack for about 35 minutes, tenting with foil partway through.

6️⃣Tap the pan firmly on the counter right out of the oven, turn the loaf out onto its side, and set it upright on a rack to cool.

🔆Friendly Baker's Notes:

1. Because this loaf has butter rolled inside as well as butter on top, some melted butter will seep out during baking through the vent holes in the bottom of the Pullman pan. Do not place the loaf pan directly on the open wire oven rack, or dripping butter will make the oven smoke; set the loaf pan on a baking sheet instead.

2. Because this formula is low in sugar, if you own a low-sugar Pullman pan you can use it here; adjust the baking time and temperature for your oven.

3. To keep the dough temperature under control, use ice water, or chill the mixed dough in the fridge for 30 minutes before kneading.