Salt Bread (Shio Pan) - Semi-Hard Crust

Source: Lisa — [Okonomi Kitchen](https://www.okonomikitchen.com/shio-pan-salt-bread/)

Yield: 1 batch(es) — 6 rolls

Time: ~3.5 to 4 hours (including proofing)

About

Classic semi-hard shio pan style: thin shattery crust, soft interior, and a crispy butter-fried bottom.

Key Technique: Full gluten development + correct final proofing so butter can melt and fry the base without collapsing structure.

Ingredients

Semi-Hard Dough

• 170g bread flour (12.7% protein target)
• 55g cake flour (10% protein target)
• 3.4g instant dry yeast
• 14g sugar
• 4.5g salt
• 16g unsalted butter or refined coconut oil, room temp
• 14g skim milk powder
• 158–166ml water (adjust to dough feel and room temp)

Filling + Topping

• 6 butter blocks, 10–14g each
• Topping salt (pretzel, rock, pearl, flaky, or Guérande)
• Water in spray bottle (for pre-bake misting)

Instructions

1. Mix + Autolyse

1. Mix bread flour, cake flour, and water on low for 3 minutes until rough dough forms.
2. Cover and rest 15 minutes (autolyse).
3. Add milk powder, sugar, salt, and yeast. Mix on low 5 minutes.
4. Add butter/coconut oil. Mix low 2 minutes, then medium 2–3 minutes until smoother.
5. Cover and rest 15–25 minutes.
6. Mix again on medium 2–3 minutes until dough cleans bowl sides and is elastic.

2. First Proof

1. Shape dough into a tight ball and place in bowl.
2. Proof at 28–30°C for 80–100 minutes until about doubled.

3. Divide + Pre-Shape

1. Deflate gently and divide into 6 equal triangular pieces (~70g each at base batch).
2. Pre-shape each into a short teardrop/oval (~15 cm).
3. Rest 15 minutes, covered.

4. Final Shape + Butter

1. Roll each piece into a long triangle (about 40–50 cm for round style, 25–35 cm for longer style).
2. Place one butter block at wide end.
3. Roll down with light tension (not too tight, not too loose).
4. Place seam/tail side down on dark tray.

5. Second Proof + Bake

1. Proof at 30–33°C for 55–65 minutes until puffy and jiggly.
2. Preheat oven to maximum, then prep rolls with light water mist + salt.
3. Bake with initial steam for oven spring.
4. Finish bake at 190–210°C until deep golden and crispy (typically 12–14 minutes after steam phase, adjust per oven).
5. Brush tops with melted/leaked butter right after baking.

Tips

Butter amount by style:

• Semi-hard baseline: 13g per ~70g dough piece

Proofing cue (second proof):

• Poke test should spring back slowly and leave a faint indent.

Steam:

• Enough steam helps oven spring and thin crust.
• Too much steam can toughen crust.

Pan choice:

• Dark non-stick tray gives best fried bottom.
• Parchment is easier cleanup with slightly less direct fry.

Storage

• Best eaten fresh.
• Room temp airtight: up to 1 day.
• Reheat at 180°C for 3–5 minutes to recover crust.
• Freeze baked rolls for longer storage.

Tags: #recipe #bread #japanese #shio-pan #semi-hard #baking