In a bowl, combine bread flour, cake flour, sugar, salt, yeast, milk, and water. Mix until the dough comes together.

Add slightly melted coconut oil or butter and squish the dough to incorporate the butter. The dough should look rough.

Cover and rest 30 minutes.

Perform the first set of stretch-and-folds around the dough (4 folds total), then slap-and-fold for 1 minute. Cover and rest 30 minutes.

Do the second round of stretch-and-fold (pulling as far as you can without tearing), slap-and-fold 1 minute, rest 20 minutes.

Do one last set of stretch and folds then 1 minute of slap and folds.

Cover and refrigerate overnight to proof (8-12 hours).

If making same day, let it proof at room temperature for 60-90 minutes or until double in size.

Remove from the fridge and let the temperature of the dough rise to 17–20°C.

Cut butter into 2 cm x 4.5 cm for round salt bread and 1 cm x 6 cm for crescent shaped salt bread, each weighing 12-14 g.

Punch down the dough and transfer to your work surface.

Divide into 6 triangular pieces (≈70 g each), like slicing a pizza.

Pinch the opposite edges together to form a thin icicle shape, then gently roll to 15 cm.

Place seam-side down, cover, and rest for 10-15 minutes to relax the gluten.

Working with the first piece (rough side up), press the top edge down to flatten.

Roll the dough out into a teardrop shape.

Place a frozen butter block at the base of the dough.

Fold the top edge over the butter. Avoid completely sealing the sides to allow the butter to seep out as it bakes.

Press the tip gently to seal and place seam-side down on a dark, nonstick baking tray.

Proof 60–90 minutes at 27–30°C, or until almost doubled.

Preheat to the highest temperature your oven allows.

Lightly mist dough with water and sprinkle with salt.

Place into the oven and bake on steam mode for 2-5 minutes.

Reduce heat to 210°C and bake 13–14 minutes or until golden and crispy on both sides.

Remove from oven and brush any leaked butter over the tops. Serve immediately and enjoy!