This is my attempt to a shio pan or Japanese salt bread. Using sourdough starter, this shio pan was had nice chewy sourbread taste. The best part is making this recipe with my 4 year old who wants to bake and cook all the time.

Start by mixing 2 cups flour, 1 1/3 teaspoon sugar, 1 tsp salt, 1/2 cup sourdough starter, 1/2 cup milk, and 1/4 cup water until you get a rough dough ball. Mix in the semi-melted butter (2 1/2 tsp) into the dough. Use a spatula to prevent a sticky dough mess.

Cover with a damp cloth and let the dough rest for an hour. After the rest, stretch and fold the dough for 1 minute. Cover with the cloth and let it rest for another 30 minutes.

Do a second stretch and fold for about a minute. Cover with a cloth and let it rest for another 30 minutes.

Do a last stretch and fold for a minute. Cover with a cloth and let it sit for 5-6 hours at room temperature until it has doubled in size.

While the dough is resting, cut up the 5 tablespoons of butter into cubes (you want about 6 pieces) and place into the freezer. After the dough has rested, place the dough on a cutting board and cut into 6 pieces. The easiest way is to cut it like a pizza. Roll into icicles and let the dough rest for 15 minutes.

Once rested, roll the dough out and place a chunk of butter onto the dough. Roll the butter and dough. Make sure there are not openings on the side or the butter will seep out when baking. Continue with the remaining dough balls.

Let the dough proof for about 1 1/2 hours.

Preheat the oven to 400 degrees C. Spray dough 10 times. Quickly open oven and spray 10-15 times and then place pan in. Let the buns bake for 14-16 minutes until golden brown.

Remove from oven and brush with any butter on the pan. Enjoy!!

This recipe was inspired by https://www.okonomikitchen.com/no-knead-salt-bread/

Ingredients

• 2 cups all purpose flour
• 1 1/3 teaspoon sugar
• 1 tsp salt
• 1/2 cup sourdough starter
• 1/2 cup milk
• 1/4 cup water
• 2 1/2 tsp butter semi-melted
• 5 tablespoon of cold butter
• flake salt

Instructions

1. Mix 2 cups flour, 1 1/3 teaspoon sugar, 1 tsp salt, 1/2 cup sourdough starter, 1/2 cup milk, and 1/4 cup water until you get a rough dough ball.
2. Mix in the semi-melted butter (2 1/2 tsp) into the dough. Use a spatula to prevent a sticky dough mess.
3. Cover with a damp cloth and let the dough rest for an hour.
4. After the rest, stretch and fold the dough for 1 minute. Cover with the cloth and let it rest for another 30 minutes.
5. Do a second stretch and fold for about a minute. Cover with a cloth and let it rest for another 30 minutes.
6. Do a last stretch and fold for a minute. Cover with a cloth and let it sit for 5-6 hours at room temperature until it has doubled in size.
7. While the dough is resting, cut up the 5 tablespoons of butter into cubes (you want about 6 pieces) and place into the freezer.
8. After the dough has rested, place the dough on a cutting board and cut into 6 pieces. The easiest way is to cut it like a pizza. Roll into icicles and let the dough rest for 15 minutes.
9. Once rested, roll the dough out and place a chunk of butter onto the dough. Roll the butter and dough. Make sure there are not openings on the side or the butter will seep out when baking. Continue with the remaining dough balls.
10. Let the dough proof for about 1 1/2 hours.
11. Preheat the oven to 400 degrees C. Spray dough 10 times. Quickly open oven and spray 10-15 times and then place pan in. Let the buns bake for 14-16 minutes until golden brown.
12. Remove from oven and brush with any butter on the pan.
13. Enjoy!!