For the breads that are best with a nice crusty exterior, the authors have developed a set-up where the home cook can create a hot steamy oven using river stones and a metal chain. Taking care of a levain is not a commitment I want to make right now. Many of the bread recipes call for a levain, or sourdough starter. It was really hard to decide which one to make! I chose the Dutch Crunch Demi-Baguettes for several reasons. There are so many wonderful looking breads in the Bouchon Bakery cookbook. I even forgot to go out and get the mail, which for me is surprising. Store in an airtight container, if necessary.I am a day late with this post – sorry! Yesterday just evaporated. Let cool completely on a wire rack before eating. Let rise for another 20 minutes.īake at 375F for 25-30 minutes, until well browned. Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for 15 minutes while you prepare the topping.Ĭombine all topping ingredients in a medium bowl and mix very well. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Let rise for 1 hour, or until doubled in size. Place in a lightly greased by and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Alternatively, you could use it to make some gluten-free crepes instead. The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the "crunch" per serving.īy the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. The size also provides enough bread to not make the topping overwhelming. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches. Sandwiches are my favorite things to make with this type of bread and if I'm at a deli (only in the SF Bay area, the only places I've seen them) that sells them, I will always get it. I didn't stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn't take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or "tigerbread" in Holland, named after its striped and textured appearence. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar. I mentioned Dutch Crunch Bread on my list of five things to eat before you die.
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