High-Protein Salt Bread Recipe

Part A – Sponge (Pre-ferment)

Ingredients

• High-gluten flour: 70 gr
• Dry yeast: 1 gr
• Sugar: 3 gr
• Water: 40 gr

Method

1. Prepare all dry ingredients and scale accurately. Ensure flour is sifted to avoid lumps.
2. Add high-gluten flour, sugar, dry yeast, and water into the mixing bowl.
3. Start mixing on slow speed for 3 minutes to hydrate all dry ingredients evenly.
4. Switch to medium speed for 1 minute to develop a smooth, homogeneous sponge.
5. Scrape down bowl if necessary to ensure even mixing.
6. Check dough temperature immediately after mixing; target is 24°C. Adjust water temperature if needed in future batches to control final dough temperature.
7. Cover the sponge properly to prevent drying.
8. Ferment at 28°C and 75% relative humidity for 2 hours.
9. After fermentation, confirm sponge expansion and aroma development (slightly sweet alcoholic fermentation smell).
10. Sponge temperature should be approximately 28°C before use in final dough.
    
    

Part B – Final Dough

Ingredients

• Chewco High-Protein Premix: 20 gr
• High-gluten flour: 10 gr
• SS-CL: 1 gr
• Sugar: 8 gr
• Margarine: 6 gr
• Salt: 2 gr
• Water: 40 gr
• Trehalose: 3 gr

Method

1. Transfer the fully fermented sponge into the mixing bowl.
2. Add all Part B dry ingredients (flours, sugar, salt, trehalose, SS-CL, UBE color) except margarine.
3. Add water gradually to ensure even absorption and prevent lumping.
4. Start mixing on slow speed for 3 minutes, allowing ingredients to combine and gluten development to begin.
5. Increase to fast speed for 5 minutes and continue mixing until dough becomes elastic and starts to show moderate gluten strength.
6. Check dough consistency: it should be smooth, slightly elastic, and not sticky.
7. Add margarine in small portions to ensure even incorporation.
8. Mix on slow speed for 2 minutes until fat is fully absorbed.
9. Switch to fast speed for 6 minutes to fully develop gluten structure and achieve a smooth, extensible dough.
10. Perform a windowpane test to confirm gluten development (dough should stretch thin without tearing easily).
11. Final dough temperature should be 27°C.
12. Cover dough and rest for 20 minutes at room temperature to relax gluten before dividing.
    
    

Processing

1. Divide dough into 80 g portions with consistent weight accuracy.
2. Lightly round each piece to maintain gas retention and surface tension.
3. Place divided dough into a controlled environment for intermediate proofing.
4. Perform cold shock freezing at -17°C for 20 minutes to stabilize dough structure and control fermentation activity.
5. Remove dough and allow slight recovery before shaping if needed.
6. Shape dough into sea salt bread form, ensuring even surface tension and tight sealing of seams.
7. If required, incorporate additional shaping adjustment (~15 g dough portion shaping allowance as specified).
8. Arrange shaped dough pieces evenly on baking trays with sufficient spacing for expansion.
9. Final proof under controlled conditions:
   • Temperature: 32°C
   • Humidity: 85% RH
   • Time: 30 minutes or longer depending on fermentation activity
10. Dough is ready when volume increases visibly and surface becomes slightly springy to touch.
    
    

Baking

1. Preheat oven properly before loading to ensure stable heat distribution.
2. Set oven temperatures:
   • Top heat: 220°C
   • Bottom heat: 180°C
3. Optionally score or lightly finish surface if required for product style.
4. Load trays evenly to ensure consistent airflow.
5. Bake for approximately 15 minutes or until golden brown, depending on oven type.
6. Monitor color development during baking to avoid over-browning.
7. Remove from oven once crust is evenly colored and internal structure is fully set.
8. Transfer immediately to cooling rack to prevent moisture buildup at the base.
9. Allow bread to cool completely before finishing or glazing.
   
   

Topping / Glaze (TTM-30017)

Ingredients

• Water: 250 gr
• Sugar: 250 gr
• White oil (shortening): 30 gr

Method

1. Combine water, sugar, and white oil in a heating pot.
2. Heat mixture while stirring continuously until it reaches a full boil. Ensure sugar is completely dissolved and mixture becomes uniform.
3. Once boiling point is reached, remove from heat carefully.
4. Transfer hot mixture into a mixing bowl.
5. Start mixing on low speed to stabilize emulsion and prevent separation.
6. Allow mixture to cool slightly while mixing to improve texture stability.
7. Add mochi powder gradually to avoid lump formation.
8. Continue mixing on low speed for 1 minute, ensuring full hydration.
9. Switch to medium speed for 3 minutes to develop smooth, elastic consistency.
10. Scrape bowl sides if needed to ensure uniform texture.
11. Continue mixing until glaze becomes glossy, smooth, and lump-free.
12. Use when cooled to suitable handling temperature.