Black Sesame Salt Bread
In recent years, I’ve used more and more ovens, and this Cekade Sky countertop steam oven is the first one I actively decided to keep. For a countertop steam oven, 42 liters is really attractive. When I saw its tender baking function, my first thought was whether it could handle bread that requires steam. The results told me that this is the most beautiful salt bread I’ve ever baked in a home oven. This time, I made it slightly larger in order to roll it a few more times. The recipe makes 7.
Ingredients
Steps
Add all the ingredients except black sesame into the mixer bowl. Since there’s only a small amount of butter, I didn’t separate it for kneading.
Knead to the extended stage until the dough is basically smooth, then add the black sesame. Continue kneading to near full development.
Divide evenly into 7 portions, about 61g each, and pre-shape into teardrop shapes. Cover with plastic wrap and refrigerate for 2 hours to rest.
After resting, take out the dough, with the smooth side facing down, roll into an inverted triangle about 55cm long. Don’t make the top too wide as it will stretch during proofing.
Place about 5g of salted butter on it, then brush softened butter onto the middle of the dough, leaving 2cm at the top and bottom uncoated for sealing.
Roll it up from top to bottom.
Place in an environment of 26-28°C with 80% humidity for proofing, about a little over an hour.
Proof until 1.5 times the original size.
Take out, spray water on the surface, and sprinkle with flake salt.
Preheat the oven to 200°C in advance, without steam. After placing the tray in, reset to tender bake mode at 200°C with 70% steam for 22 minutes.
I turned on the convection fan during baking for more even browning and lowered the steam to 10% in the last 10 minutes.
You can see the tender bake feature misting the bread’s surface with steam in the oven.
The baked salt bread has a crispy crust that crackles upon cooling—simply perfect.
The internal texture is crispy on the outside and soft on the inside.