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Salt Bread (Shio Pan) Recipe

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4.1 from 39 reviews

  • Author: Mary & Susan
  • Total Time: 45 minutes plus 2 to 3 hours of rising and proofing
  • Yield: 6 servings

Description

Salt Bread (Shio Pan) is a popular Japanese-style soft bread filled with a block of butter and sprinkled with coarse salt on top, offering a perfect balance of savory richness and fluffy texture. This recipe uses a combination of bread and cake flours to achieve the ideal protein content for a mild yet elastic crumb. The dough is meticulously kneaded, proofed, and shaped around butter blocks before baking with steam to create a golden, crispy crust with a soft buttery center.

Ingredients

Dough Ingredients

  • 1 1/3 cup + 1/2 tbsp (170 g) bread flour (12.7% protein)
  • 1/3 cup + 2 tbsp (55 g) cake flour (10% protein)
  • 2/3 tsp (3.4 g) instant dry yeast
  • 1 tbsp + 1/2 tsp (14 g) sugar
  • 1 tsp (4.5 g) salt
  • 1 tbsp + 1/2 tsp (16 g) unsalted butter or refined coconut oil, room temperature
  • 2 tbsp + 1 tsp (14 g) skim milk powder
  • 1/2 cup + 2-2.5 tbsp (158-166 ml) water (adjust temperature between 20–30°C depending on kitchen temperature)

Additional Ingredients for Egg-based Dough

  • 1 cup + 2 tbsp (138 g) bread flour (12.7% protein)
  • 2/3 cup + 1.5 tbsp (94 g) cake flour (10% protein)
  • 1 tsp (4.5 g) salt
  • 2/3 tsp (3.4 g) instant dry yeast
  • 4 tsp (16 g) sugar
  • 2 tbsp (12 g) skim milk powder
  • 1 tbsp + 1/2 tsp (16 g) unsalted butter or refined coconut oil, room temperature
  • 2 tbsp (28 g) whole beaten egg
  • 1/2 cup + 2 tbsp (145 ml) water (adjust temperature between 20–30°C depending on kitchen temperature)

For Assembly and Baking

  • 6 butter blocks, 10-14 grams each (14-20% of the dough weight) cut into approximately 2 cm x 4 cm for round salt bread or 1 cm x 6 cm for crescent shaped
  • Guerande salt, pretzel salt, rock salt, or any coarse fancy salt for sprinkling

Instructions

  1. Preliminary Steps: Weigh all ingredients accurately using a kitchen scale for best results. Adjust water temperature according to kitchen temperature using the formula: Water temp = (ideal temp x 3) – (room temp + flour temp + friction factor). Use 25–28°C water if kitchen is 22–24°C, warmer if cooler kitchen, and cooler if warmer kitchen.
  2. Kneading the Dough: Combine bread flour, cake flour, and water in a stand mixer on low speed to form a rough dough. Cover and autolyse for 15 minutes. Add skim milk powder, sugar, salt, yeast, and beaten egg if using; mix on low for 5 minutes. Add butter or coconut oil and mix low for 2 minutes, then medium speed for 2–3 minutes until the dough is smooth. Rest the dough covered for 15–25 minutes depending on ambient temperature. Mix again on medium speed for 2–3 minutes until the dough no longer sticks to the bowl sides.
  3. Forming the Dough Ball: Shape the dough into a tight ball, place it in a bowl, and cover. Aim for an ideal dough temperature of approximately 25°C.
  4. First Proof: Let the dough rise at 28–30°C for 80–100 minutes, or until doubled in size.
  5. Prepare Butter Blocks: Cut butter into six blocks weighing 10–14 grams each. Keep them frozen after cutting to help with shaping the dough.
  6. Divide and Shape: Lightly dust the dough surface and transfer to a floured work surface. Punch down and re-dust lightly. Divide into six triangular pieces about 70 grams each. Pinch and shape each piece into a thin icicle form approximately 15 cm long. Rest covered for 15 minutes to relax gluten.
  7. Shape Around Butter: Flatten the dough piece gently, roll into a long icicle shape removing air bubbles by pressing them out. Place a butter block at the base of the dough and fold the top edge over the butter, rolling down snugly but not too tight or loose. Place seam side down on a parchment-lined or buttered dark baking tray for a crunchy bottom crust. Cover and repeat for all pieces.
  8. Second Proof: Let the shaped dough rise at 30–33°C for 55–65 minutes until doubled in size and puffy. The dough should spring back slowly when poked, leaving a faint indent.
  9. Preheat Oven: Preheat oven to highest temperature, typically 232°C (450°F), allowing 20–30 minutes for full heat.
  10. Prepare for Baking: Remove cover from proofed dough, lightly spray water on top, and sprinkle with coarse salt evenly. Spray dough 10 times just before placing it in the oven. Quickly spray oven walls about 15 times and close door immediately to trap steam.
  11. Baking: Bake with steam for first 3–5 minutes. Reduce heat to 210°C (conventional) or 190–200°C (convection). Bake for 12–14 minutes until golden and crispy. Rotate baking tray in last 5–8 minutes to ensure even browning. Optionally, remove steam after initial baking and continue baking for 8–10 more minutes if needed.
  12. Finishing: Remove from oven and brush leaked butter on the tops for extra flavor. Serve immediately for best texture and taste.

Notes

  • Use a kitchen scale for accuracy as flour and water measurements are critical for bread texture.
  • Adjust water temperature according to kitchen ambient temperature to optimize yeast activity and dough development.
  • Keep butter blocks cold and frozen until used to ensure clean layering inside the dough.
  • Use dark baking trays with a thin butter coating for a crispier bottom crust.
  • Do not over-spray water on the dough before baking as it may toughen the crust.
  • Proofing times vary based on kitchen temperature; warmer kitchens proof faster.
  • If dough resists shaping or shrinks, allow it to rest longer before continuing to roll or shape.
  • Rotate trays during baking for even color; keep an eye on the bread especially in the last minutes to avoid burning.
  • Best eaten fresh on baking day for soft buttery texture.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://mysimpledish.com/salt-bread-shio-pan-recipe/