Sourdough Bread Recipe

Ingredients for Salt Bread: Water 165g, Milk Powder 5g, Sugar 15g, Salt 5g, Bread Flour 200g, Cake Flour 50g, Yeast 3g, Butter 8g, Salted Butter as needed.
Method for Salt Bread:


Step 1: Place all dough ingredients into the bread machine and set to knead for 20 minutes.


Step 2: After kneading, round the dough and place it in a suitable container in a warm place to ferment for 45 minutes, covering the container with plastic wrap.


Step 3: The first fermentation time depends on the dough’s condition, until it doubles in size, and a finger poke does not cause the dough to shrink or collapse.


Step 4: After the first fermentation, degas the dough and divide it into 9 equal parts.


Step 5: Shape each part into a cone shape, cover with plastic wrap, and let it relax for 15 minutes.


Step 6: Roll the dough into a long, wide at the top and narrow at the bottom shape, and place an appropriate amount of salted butter on the wider end.


Step 7: Roll it into a small, moderately tight roll.


Step 8: Arrange the well-shaped bread rolls neatly on a baking tray and place them in the oven for the second fermentation.


Step 9: When the dough has doubled in size to 2.5 times its original size, remove from the oven and sprinkle sea salt on the surface.


Step 10: Preheat the oven to 180 degrees Celsius and bake for about 20 minutes.


Step 11: Remove from the oven and place on a cooling rack to cool down.


Step 12: Final product image.


Step 13: Final product image.


Step 14: Final product image.


Cooking Tips for Salt Bread: Please adjust the oven temperature according to the actual conditions of your oven.


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