How to make Poolish:

1. Combine the bread flour, water, and instant yeast until well mixed.
2. Cover the bowl with plastic wrap or a clean cloth.
3. Let it rest at room temperature for 30–60 minutes, or until bubbly and expanded

How to make Saltbread:

1. Prepare the Dough

1. Place the bread flour, milk powder, granulated sugar, Innova Bread Improver, prepared poolish, eggs, and ice water into a mixing bowl.
2. Mix on low speed until the ingredients are combined.
3. Add the salt and continue mixing until the dough begins to develop elasticity.
4. Add the butter and knead until the dough becomes smooth, elastic, and fully developed.

2. First Fermentation

1. Shape the dough into a ball and place it in a bowl.
2. Cover with plastic wrap or a clean cloth.
3. Let it ferment for 30–45 minutes, or until it expands to approximately 1.5 times its original size.

3. Shape the Dough

1. Gently deflate the dough and divide it into equal portions, about 60–70 g each.
2. Round each portion and let them rest for 10–15 minutes.
3. Flatten each piece and roll it into the classic salt bread shape, ensuring the seam is placed underneath.

4. Final Proof

1. Arrange the shaped dough on a baking tray lined with parchment paper.
2. Proof for 45–60 minutes, or until the dough has nearly doubled in size.

5. Baking

1. Bake in a preheated oven at 180°C (356°F) for 15–18 minutes, or until the surface is golden brown.
2. Remove from the oven and transfer to a wire rack to cool.

6. Finishing

1. Pipe or spread Innova Hazelnut Paste over the top or use it as a filling, according to your preference.
2. Sprinkle kataifi generously over the bread to create a crispy texture.
3. Serve the Hazelnut Salt Bread warm or at room temperature.