Dutch crunch bread rolls plus#

Slide the rolls and parchment paper into the oven directly onto the baking stone.Use a pastry brush to evenly spread the topping along the top and sides. Once the rolls and topping are ready, quickly stir the topping mixture to deflate and spoon out 2 tablespoons of the paste onto each bread roll.Cover the bowl with a towel and let the topping rise until doubled in size (approx. Twenty-five minutes before the rolls have finished their final rise, combine all the topping ingredients in a small bowl, whisk until fully incorporated.2 teaspoons active-dry bread yeast (6 g).

Dutch crunch bread rolls plus#

½ cup plus 2 tablespoons warm water (150 mL).Pre-heat oven to 400℉ (205 ℃) with a baking stone arranged on the middle rack.Cover the rolls loosely with a towel and allow 45 minutes for the final rise. Shape each dough ball into a small batard (torpedo shape) and place on a sheet of parchment paper.Form each portion into a ball and let them rest on the counter for 5 to 10 minutes to relax the dough. Divide the dough into 6 or 8 equal portions, depending on the size of roll you want.Transfer the dough to a lightly oiled container, cover, and ferment at room temperature until doubled in size (about 1½ to 2 hours).Knead the dough on medium for 6 to 8 minutes, periodically stopping to scrape down the sides of the bowl. Mix on low speed until a cohesive mass begins to form (about 2 minutes), then increase to medium speed.

Combine all the ingredients, including hydrated yeast, in a stand mixer fitted with a dough hook.

In a small bowl combine ¼ cup of warm water with yeast, agitate to mix and set aside for 10 minutes while the yeast dissolves.

2 ¼ teaspoons active-dry bread yeast (7 g).

3 Tablespoons unsalted butter, melted (43 g).So give it a try! It made for some really excellent sandwiches. I followed the recipes as written to delicious result but I’ve also heard you can apply the rice flour paste to just about any sandwich bread or dinner roll recipe you prefer. The bread and topping recipes I’m posting below come from Katie Leaird and were published in the April/May 2016 issue of Cook’s Country magazine. All of which reference to the look and feel of the mottled, crusty top on each roll, created by slathering a layer of sweetened rice flour paste over the bread dough just prior to baking which hardens and cracks in the oven. In the Netherlands this bread is called tijgerbrood or “tiger bread”, in England it’s called “giraffe bread”, and in San Francisco, where it’s found throughout the city, it’s referred to as “Dutch Crunch”. So when the latest issue of a cooking magazine arrived in my mailbox with a Dutch Crunch recipe I decided it was time to jump in and give it a go. Apparently the word is out and Dutch Crunch is the new fad in bread (even though it’s been around for as long as anyone can remember in the Netherlands and since the 1940’s in San Francisco). I first heard of this style of bread through the blog Bakers and Best back in January and after that started seeing it mentioned everywhere.