Strain strong flour through a sieve in a bowl
Place ingredients in a bowl except butter and pour water and eggs
Always put salt sugar and yeast on the other side Salt sugar interferes with the fermentation of yeast due to osmotic pressure

Add the ingredients, stir with a spatula, and lump the dough together
When the dough is roughly done, add butter and knead
Add butter 2-3 times and knead continuously to complete the dough

If you keep kneading, it becomes smooth
If it's too dry, you can add a bit of powder

Cover the dough with plastic and let it ferment for 40 minutes in hot water at 35 degrees Celsius
The fermentation time varies depending on the season You have to do it for at least 40 minutes in the winter

The dough has doubled and fermented well

Divide it into 10 pieces and circle it
It's about 58g each
I'll cover the dough with plastic
Allow medium fermentation at room temperature for 20 minutes

When the medium fermentation is over, make a sharp dough on one side

Make the medium salt butter that ferments
1)Add 2g of salt to 80g of butter, stir it in medium hot water, roll it in parchment paper, freeze it in the freezer for a while, and cut it into 8g pieces
For salt-free butter, add about 3g of salt
2)If it's cumbersome to melt and freeze
Cut the butter into 7g pieces and sprinkle salt on each side to make 10

Roll the dough with a rolling pin to make a cone shape, put butter in the middle, roll the cone shape, and make it into a croissant shape

Cover with butter and press both ends so that it doesn't spill

You can use the molded dough as a medium bath in 35 degrees of warm water
I heat the oven to less than 40 degrees, put the panned dough in a plastic bag so that it doesn't dry out, and put warm water in the oven to keep the humidity maintained for 30 minutes for a second fermentation

When the second fermentation is over, coat panned bread with egg mixture with a brush Add half a pinch of salt

Preheat the oven at 175 degrees for 10 minutes and bake for 15 minutes
It varies slightly from oven to oven, so look at how the bread is cooked

There's a hole in the middle of the butter
It's salty, moist, and delicious with salt and butter
I know why salt bread is so popular these days
The more I eat it, the more I crave it
To my taste, it's much better than what they sell