Shiopan
I did not know shiopan was a thing, it looks like salty croissants:
400 g bread flour
120 g cake flour
26 g sugar
10 g salt
30 g non-fat milk powder
7 g instant dry yeast
365 g water (cold tap water)
40 g softened unsalted butter
12 x 15 g butter chunks (I cut 1 stick of butter into 8 pieces so you'll need around 1.5 stick of butter)
reference: https://www.facebook.com/reel/1405461424352621
Instructions
Mix (no butter yet)
In a large bowl, combine the bread flour, cake flour, sugar, salt, milk powder, and yeast. Add the water and mix until no dry flour remains. The dough will not be smooth and should be sticky.
Cover and rest for 25 minutes.
Add the butter
Add the softened butter in 2–3 additions. Gently knead by hand until the butter is fully incorporated and the dough comes together into one cohesive mass. The dough does not need to be smooth at this stage.
Cover and rest for 25 minutes.
Stretch & fold
Perform 3 sets of stretch and folds, spaced 25 minutes apart.
For each set:
Fold top of dough to center, bottom to center
Fold left to right
Flip seam-side down
Cover and rest 25 min
The dough will become smoother and more elastic with each fold. After the 3rd stretch and fold you want to make sure the surface of your dough looks smooth. If even after the last stretch and fold it is not quite there yet/doesn't pass the windowpane test, do some coil folds, slap and folds, and rounding/tuck and turns until it appears smooth.
After the 3rd stretch and fold, it should pass the windowpane test
Bulk fermentation
After the final fold, let the dough rest undisturbed until it increases to about 1.5× its volume. The dough should feel lighter, smoother, and slightly jiggly.
We aim for 1.5x its volume after the final fold and not 2x because the dough has already begun fermentation and development during the previous folds, so we don't need a full doubling.
Divide & bench rest
Degas the dough and divide into 80 g portions.
Roll each into a smooth ball, cover, and let rest for 15 minutes (starting from the first ball you shaped).
Shape the rolls
Roll each ball into a long teardrop shape, keeping the top wider and the bottom narrower.
Start with the bottom half of the tear drop shape (narrower part.) Use a rolling pin to flatten the bottom half while using the other hand to slightly pull downward. Do the same for the upper half to flatten the wider end into a triangle base about the same width as your butter stick.
The dough should look like a long, skinny, upside-down isosceles triangle.
Place a butter stick at the wide end and roll down toward the point, gently tugging for tension.
Keep the seam side down on the tray.
Final proof
Place rolls on non-stick baking tray (no parchment paper) with space between them.
Make sure to use a non stick baking pan! If you use a plain aluminum pan your bread will stick
Cover and let rise until doubled in size.
Mine will double in around 1 hour. My oven takes about 25 min to preheat so I start preheating it around 30 minutes into the rise.
Bake
Preheat oven to 450°F (232°C).
Spray rolls lightly with water and sprinkle pretzel salt on top.
Just before baking, spray each roll generously (about 20 pumps) for added steam.
Lower oven to 400°F (204°C) and bake for 12-15 minutes, rotating the tray halfway if needed for even browning.
Serve
Enjoy hot out of the oven — the bottoms will be crisp and buttery, the insides fluffy and soft.