Go to the Recipe: Ultra-Crispy Shio Pan (Salt Bread)
These came out so great and were worth the effort! I’ve been having one for breakfast each morning and they reheat nicely (I omit brushing on more butter). When I saw the below note, I was expecting step-by-step photos of how exactly to cut up the butter, but maybe I misunderstood it :) Either way, it wasn’t difficult to cut. “NOTE: If using West Coast-style “stubby” butter sticks, dividing into 8 equal rectangular pieces is straightforward, following the photos above.”
Thanks for the recipe!
Is it possible to put the shapened dough in the fridge for the last ferment overnight to make a easy bake in the morning?
This is some delicious bread! I see why people are standing in super long lines. Did a half batch as written, but left half of the dough to bulk overnight in the fridge, so I've got another chance at doing a better job on shaping (always a struggle for me). The crispiness is crazy. 10/10, will make again. (Am, in fact, making it again right now.)
I haven't played around too much with cold proofing after final shaping. For this particular bread, it benefits from slight underproofing, so I'd recommend refrigerating immediately after shaping if you do go down this avenue.
As an alternative, I'd recommend bulk proofing overnight in the refrigerator after Step 6. Instead of proofing at 80 degrees, just cover and proof immediately in the fridge overnight. That doesn't give you the "easy bake" convenience, but it does give you some guaranteed flexibility within the recipe.
Hope this helps!
I did a bulk proof for half the recipe overnight in the fridge. Worked great!
I have an Combi oven and was wondering what baking instructions you'd suggest in that case (in terms of steam percentage, steam for how long, whether it's preferable to cook via rear convection or with standard baking, and any changes to baking times)? Am hoping to try this tomorrow! Thanks!
If going the bulk proof route, what's the estimate for required proofing time for day-of-baking (i.e., countertop time at 70F required for doubling in size)?
Not Tim, obviously, but I did the bulk proof route, and I used my Joule oven as a proofing box. After shaping, took about 1 hour to proof.
