I Tried Making The Viral Japanese Salt Bread That The Internet Is Obsessed With, And It Blew My Mind
The recipe recommends using a nonstick pan so the buttery bottoms release easily. I only had one small nonstick pan, so I baked the rest on a regular aluminum tray. They stuck a tiny bit, but sliding an offset spatula underneath did the trick. I found that the batch that baked on the aluminum tray actually had browner, crispier bottoms.
