Call it what you want - it is the bread with the crunchiest crust ever. Dutch crunch bread originated in the Netherlands as the name suggests. There are various versions of this bread. It can be a super soft white loaf or individual little buns, or even long shaped sub rolls. There are also whole wheat ones.
My recipe aims for the most contrast – extremely soft interior vs super crunchy crust. It is also very convenient as you could make this bread in around 4 hours from the time you mix the dough to the minute you pull it out of the oven.
If you have watched my glaze comparison video in which I compared 15 most used glazes in breadmaking you may remember that I made a glaze out of rye bread dough. The principle here is the same.
The topping is made of rice flour, water, yeast, salt, oil, and sugar. It is fermented and then brushed on the dough before final proofing. Both the dough and the topping rise and expand. As the dough rises and expands it creates those signature cracks in the topping and the fermented topping becomes airy and thus crunchy later when baked.
📖 Get the recipe ➡️ [ Ссылка ]
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🥨 To learn more about bread making click here ⤵️
Principles of Baking [ Ссылка ]
The Steps of Baking [ Ссылка ]
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