![]() ![]() This pre-ferment is pretty much like a normal yeast dough except it’s made in advance and allowed to “age” overnight in the refrigerator in order to slow the yeast and allow the wheat flavours to develop as the yeast ferments the dough. This is a two day bread, the first day being taken up mixing a Pâte Fermentée which we’ve done a few times already so I won’t repeat the process now. And this is just one variation, there are many. In this case it’s basically rice flour, a bit of bread flour, a little yeast, salt, sugar, veg oil and water. It’s a sort of slightly sweet topping that’s spread on top of a bread dough, which then bakes up a little crunchy and crispy and can give the loaf a nifty visual effect, as seen at left here. Since I recall getting the occasional Dutch Crunch covered bread at some point in my childhood, possibly just as a very occasional lark, I decided to give that a try here. I tried this recipe out and thought it was quite good.Nadia >From: Don Jorgensen From: Bread-Bakers Archives: skipping over a couple more breads that I seriously doubt would get eaten in our house, we now land on The Bread Baker’s Apprentice Challenge bread #39 (of 43): Vienna Bread with an option to add Dutch Crunch. I think youll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. It should be easy to adapt for use with the bread machine. (for 2 loaves) I found the following recipe in the Fanny Farmer cookbook. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. Cover and let rise in a warm place until very bubbly and at least double in size this will take about 30 minutes. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste. Add the vegetable oil and warm water, and stir to blend well. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. When your dough is in the bowl for its first rise, make the topping. ![]() I tried this recipe out and thought it was quite good.Nadia >From: Don Jorgensen From: Bread-Bakers Archives: /pub/reggie/archives/bread/recipe NOTES ![]() ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |