Korean-Style Salt Bread (Inspired by Chonoan's Bakery)

Ingredients

• 500 g Bread Flour (high-protein flour for strong gluten development)
• 300 ml Water (lukewarm, about 30°C)
• 7 g Instant Yeast (one packet (2¼ tsp))
• 10 g Salt (fine sea salt)
• 20 g Granulated Sugar (helps yeast activation)
• 30 g Unsalted Butter (softened, cut into small cubes)
• 10 g Sesame Seeds (optional topping for visual appeal)

Instructions

1. Activate Yeast

   In a small bowl, combine lukewarm water, sugar, and instant yeast. Stir gently and let sit for 5‑7 minutes until foamy.

   Time: PT7M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together bread flour and salt until evenly distributed.

   Time: PT3M

3. Combine and Knead

   Make a well in the flour mixture, pour in the yeast mixture and softened butter. Mix until a shaggy dough forms, then knead for 8‑10 minutes until smooth and elastic. If using a stand mixer, knead on low speed for 6‑7 minutes.

   Time: PT10M

4. First Fermentation (Bulk Rise)

   Shape the dough into a ball, place it back in the bowl, cover with a damp towel, and let rise in a warm spot (about 27°C) for 60 minutes or until doubled in size.

   Time: PT1H

   Temperature: 27°C

5. Degas and Shape

   Punch down the risen dough gently, turn it onto a lightly floured surface, and shape into a loaf (or oval). Place the loaf onto a parchment‑lined baking sheet.

   Time: PT5M

6. Second Proof

   Cover the shaped loaf loosely with plastic wrap and let it proof for 30 minutes, or until it rises about 1‑1.5 inches above the sheet.

   Time: PT30M

   Temperature: 25°C

7. Preheat Oven

   While the dough is proofing, preheat the oven to 190°C (375°F). Place a shallow pan of hot water on the lower rack to create steam.

   Time: PT10M

   Temperature: 190°C

8. Score and Add Toppings

   Using a sharp blade, make 2‑3 shallow diagonal slashes on the top of the loaf. Sprinkle sesame seeds over the surface.

   Time: PT2M

9. Bake

   Bake the loaf for 25 minutes, or until the crust is deep golden and the internal temperature reaches 92°C (200°F).

   Time: PT25M

   Temperature: 190°C

10. Cool

    Remove the bread from the oven, transfer to a cooling rack, and let cool completely (about 30 minutes) before slicing.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g