Dutch crunch topping9/23/2023 ![]() Shape the dough into rounds (big or little, depending on what you want your final product to be). Let it rise until doubled in bulk for 2 hours.Ĥ. Place the dough in a lightly oiled bowl, turn to coat, then cover. Knead with dough hook, or by hand, about ten minutes.ģ. Add extra water if needed, then continue mixing until you have a smooth dough. Then add the pate fermentee, egg, butter and 3/4 cups of the water. Stir together the flour, sugar, salt and yeast. Remove pate fermentee from the refrigerator, cut it into about 10 pieces then let it come to room temperature, covered, for about an hour before using it.Ģ. Place in the refrigerator overnight.Ģ 1/3 cups (13 oz.) pate fermentee (You'll have a little left over)ġ. Place this dough in a lightly oiled bowl, cover and let it ferment for at least 4 hours at room temperature. Remove the dough to a floured surface then knead it for a few minuted until the dough is smooth and slightly, not sticky. You may need to add the extra water to bring it all together. Then add the water while stirring until you have a rather 'shaggy' dough. Mix together the flours with the salt and yeast. Check out their list for some great-looking blogs.įrom The Bread Baker's Apprentice, by Peter Reinhart I'd like to thank the people at Channel 4 for naming Breadbasketcase one of their top ten bread blogs. ![]() Not true.īut, since you can substitute any number of things for the rice flour, I did, even though Reinhart warns that rice flour is most commonly used because it's "perfect for the job." Meaning that the substitutions are less than perfect. Melinda made her bread in November of 2008, so you would think that sometime in the 2 1/2 years after I read her blog and got inspired to try it, I would have picked up some rice flour. If you want to make the Dutch Crunch topping, you need rice flour, which I didn't have. The Vienna bread itself is an easy-to-make, fine-textured white sandwich bread, which can also be shaped into rolls or buns. This is how long it's taken me-maybe I'm not that great on follow-through. ![]() My friend Melinda Pickworthmade this bread - Peter Reinhart's Vienna Bread with Dutch Crunch Topping - in November of 2008 (right after Obama was elected president). In January 2012, the UK supermarket chain Sainsbury's announced that it would market the product under the name "giraffe bread", after a three-year-old girl's parents wrote to the company to suggest it.Another of life's lessons learned: if someone tells you that there is one ingredient you need to make your recipe perfect, but gives you some second-class substitutes, just go to the grocery store and buy the perfect ingredient, even if you're feeling too lazy to get in your car and drive to the store. ![]() In the San Francisco Bay Area it is called Dutch Crunch. The US supermarket chain Wegmans sells it as "Marco Polo" bread. The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol (tiger roll), and where it has been sold at least since the early 1970s. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread. The bread itself has a crusty exterior, but is soft inside. The rice paste that imparts the bread's characteristic flavour dries and cracks during the baking process. The bread is generally made with a pattern baked onto the top made by painting rice paste onto the surface prior to baking. Tiger bread ( Dutch: Tijgerbrood), also known as Dutch crunch and under various brandnames, is a bread of Dutch origin that has a mottled crust.
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