Salt Bread

methods

Mix all dry ingredients at low speed.
Gradually add the water and fresh milk while continuing to mix until well combined.
Add the butter, then continue mixing at medium speed until the dough is approximately 80% developed.
Total mixing time: 6 minutes at low speed, followed by 7 minutes at medium speed (target dough temperature: ±24°C).
Let the dough rest for 1 hour.
Scale the dough into 70 g portions, round lightly, and allow it to rest again.
Perform an intermediate proof for 15 minutes.
Flatten each dough piece into a triangle shape, place Mimetic 20 inside, then roll it up in a croissant style.
Conduct final fermentation for approximately 1 hour at 35°C and 80% relative humidity.
Brush the top of the dough with Sunset Glaze and sprinkle with sea salt.
Bake in a deck oven at 230°C (top and bottom heat), apply steam for 5 seconds, and bake for approximately 15 minutes.