My recommendation after doing this topping is to use a lower hydration dough when trying out this Dutch Crunch.
#DUTCH CRUNCH BREAD RECIPE CRACKED#
With my two large loaves, weighing about 2 lbs each, I did not slash at all and they cracked wherever they felt like it and it looks a lot nicer. I needed to brown it more so I left in the next loaves longer than I would have otherwise. These are the pound loaves that spread too much from slashing: With my first two one pound small loaves, I tried slashing the bread, but I had made it is a higher hydration dough and with the crunch topping, it did not get a good oven spring it just spread with the extra weight of the topping. Then wash the top of the loaf with some water using a pastry brush, and spread on the Dutch Crunch as thick as you would like it. Return to bowl, cover and leave for 20 mins. Turn the dough out of the bowl onto the worksurface, knead the dough on worksurface for 15 seconds (no more). Add water and oil for the bread and mix together. It should be frothy with bubbles when ready to use. Put the dry ingredients for the bread into one of the mixing bowls. Stir all together in a bowl, cover loosely with plastic wrap and let sit at room temperature until next day’s baking. Here is the recipe for the Ductch Crunch Sourdough Style:ġ Cup rice flour (I ground my own brown rice) Here is what is looked like after I mixed it up: I also made some Dutch Crunch topping using sourdough starter. I did the bulk fermentation and shaping yesterday and put the loaves into the refrigerator overnight. So I made up just over 6 lbs of dough and substituted 1/2 cup rye flour for the added enzymatic activity (I’ve been having good results with adding the small amount of rye). Remove bread from pot, cover, and let cool for 10 minutes before slicing.I made up some Basic White Sourdough and decided to make my own Dutch Crunch topping because all of the ones available have commercial yeast and I wanted to use my starter.Bake for 45 minutes, removing the lid for the last 15 minutes.Cover with the lid and return the pot to the oven.
Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot. Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes.Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.
Whenever I find myself in Northern California I will make sure to keep an eye out for it. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour. Making this bread made me want to go try the real thing sometime.
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