Salt bread (shio pan)
14 September 2026
Difficulty:
Price: Cheap
🔥 320 calories per serving
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If you follow some food accounts on Instagram or TikTok, you must have seen videos about salt breads in recent weeks, these small Japanese savory breads (shio pan in Japanese, or sogeum-ppang in Korean), as a new shop recently opened in Paris.
Unfortunately for those of us who are not in Paris, it's impossible to taste these small breads, so I wanted to try making them myself! It turns out to be a fairly simple recipe: a slightly buttery milk bread dough, in which we enclose cubes of butter (salted!) and roll it into a crescent shape.
The result is buttery small breads (and hollow inside), very soft and nicely crispy on the bottom thanks to the butter that escapes during baking with a slight salty taste, perfect to eat as is or in sandwiches 😉
Equipment:
I used the rolling pin, the perforated baking sheet, & the baking mat Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Shopping list:
260g whole milk
7g fine salt
255g T55 flour
165g T45 flour
17g fresh yeast
25g granulated sugar
25g unsalted butter
100 to 120g semi-salted butter
One tablespoon of fleur de sel
Preparation time: 45 minutes + minimum 3h30 resting time + 20 minutes baking
For 10 small breads:
Ingredients:
260g whole milk
7g fine salt
255g T55 flour
165g T45 flour
17g fresh yeast
25g granulated sugar
25g unsalted butter
100 to 120g semi-salted butter
One tablespoon of fleur de sel
Recipe:
At the bottom of your mixer bowl fitted with the hook, mix the milk and the crumbled yeast. Cover with the flours, then add the salt and sugar.
Knead for about ten minutes on low speed, then add the unsalted butter.
Knead again for a few minutes, until the butter is well incorporated.
Form a ball, cover the dough with plastic wrap and let it rest for at least 2 hours in the refrigerator (or better, overnight). Then, divide the dough into 10 pieces of about 75g each. Roll each piece into a triangle of about 10x40cm.
Place a 10g cube of semi-salted butter at the base of the triangle.
Then roll the dough like a croissant.
Place the dough on a baking sheet lined with parchment paper or a baking mat.
Let rise for 1 to 1.5 hours depending on the room temperature. Brush a little water on top, then sprinkle with fleur de sel.
Bake in the preheated oven at 190°C for 15 to 20 minutes. When you put the breads in the oven, pour a large glass of water into the drip tray at the bottom of the oven to create steam and achieve a crispier crust.
When you take them out of the oven, let them cool for a few minutes (10 minutes, no more!) before enjoying!
If you prepare them in advance, you can reheat them for 2 minutes in the preheated oven at 200°C (or faster and just as effective, in an air fryer) to regain the melting and crispy side of the salt breads.
Unfortunately for those of us who are not in Paris, it's impossible to taste these small breads, so I wanted to try making them myself! It turns out to be a fairly simple recipe: a slightly buttery milk bread dough, in which we enclose cubes of butter (salted!) and roll it into a crescent shape.
The result is buttery small breads (and hollow inside), very soft and nicely crispy on the bottom thanks to the butter that escapes during baking with a slight salty taste, perfect to eat as is or in sandwiches 😉
Equipment:
I used the rolling pin, the perforated baking sheet, & the baking mat Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Shopping list:
260g whole milk
7g fine salt
255g T55 flour
165g T45 flour
17g fresh yeast
25g granulated sugar
25g unsalted butter
100 to 120g semi-salted butter
One tablespoon of fleur de sel
Preparation time: 45 minutes + minimum 3h30 resting time + 20 minutes baking
For 10 small breads:
Ingredients:
260g whole milk
7g fine salt
255g T55 flour
165g T45 flour
17g fresh yeast
25g granulated sugar
25g unsalted butter
100 to 120g semi-salted butter
One tablespoon of fleur de sel
Recipe:
At the bottom of your mixer bowl fitted with the hook, mix the milk and the crumbled yeast. Cover with the flours, then add the salt and sugar.
Knead for about ten minutes on low speed, then add the unsalted butter.
Knead again for a few minutes, until the butter is well incorporated.
Form a ball, cover the dough with plastic wrap and let it rest for at least 2 hours in the refrigerator (or better, overnight). Then, divide the dough into 10 pieces of about 75g each. Roll each piece into a triangle of about 10x40cm.
Place a 10g cube of semi-salted butter at the base of the triangle.
Then roll the dough like a croissant.
Place the dough on a baking sheet lined with parchment paper or a baking mat.
Let rise for 1 to 1.5 hours depending on the room temperature. Brush a little water on top, then sprinkle with fleur de sel.
Bake in the preheated oven at 190°C for 15 to 20 minutes. When you put the breads in the oven, pour a large glass of water into the drip tray at the bottom of the oven to create steam and achieve a crispier crust.
When you take them out of the oven, let them cool for a few minutes (10 minutes, no more!) before enjoying!
If you prepare them in advance, you can reheat them for 2 minutes in the preheated oven at 200°C (or faster and just as effective, in an air fryer) to regain the melting and crispy side of the salt breads.
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