No Knead Easy Salt Bread (Shio Pan)

Add all the dry ingredients into a mixing bowl. This includes the bread flour, sugar, salt, and instant dry yeast. Give everything a quick stir so the mixture is even.

Combine the warm water and cold milk in a separate cup.

Pour the milk and water mixture into the bowl of dry ingredients. Mix until a rough and shaggy dough forms.

Add the melted butter and knead just until the dough comes together into a rough ball. It does not need to be perfectly smooth.

Cover the bowl with cling wrap or a damp tea towel and let the dough rest for 50 minutes. After resting, give the dough a few gentle folds.

Cover and leave it for the first rise. This takes 50 minutes.

Divide the dough into 70g portions. Round each piece, place on a baking sheet, cover and let them rest for 30 minutes.

Pre-shape each dough ball into a cone shape and rest again for 30 minutes.

Lay out a silicone mat and roll the bread into a 40cm long strip. Place the butter at the thicker end and roll tightly

Seal the dough well so the butter stays in the center and place seam side down on a thin, dark baking tray greased with a light layer of butter

Cover with cling wrap or a damp tea towel and proof the shaped rolls for 1 hour and 30 minutes at room temperature.

Lightly mist the tops with water and sprinkle with pearl salt or flaky sea salt.

Bake in a oven preheated to 200°C for 15 minutes or until golden.

Brush the rolls with melted butter while they are still warm.