Once doubled we’re ready to shape the loaves. Once the dough has been kneaded, reached about 78✯ and passes the windowpane test, it is placed in an oiled bowl and allowed to bulk proof for 2 hours or until it has doubled. We then switch to the dough hook and knead for 6 minutes (would have been about 10 minutes if done by hand). What we have here: Bread flour, the Pâte chunks, water, sugar, malt syrup, salt, instant yeast, melted butter and one slightly beaten egg.Īs usual, we stir the dry ingredients together, add the liquids and mix until the dough comes together into a rough ball. Once cut and coated, they sit under an inverted plastic bowl for about an hour until warmed.Īnd now, we’re ready to start.

I’m using the flour I’ll be mixing up for the dough to drench the pieces so they don’t stick. Once the Pâte was taken from the refrigerator, it was cut up into pieces so it would warm up more evenly and quickly. Presto, the 2 day bread is now a 1 day bread… if you’re OK with baking right up to midnight. I made this first thing in the morning and since it’s supposed to refrigerate overnight, I let it sit in the fridge for 8 hours and pulled it out in the early evening. 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. *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.Merrily 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.Bake at 375F for 25-30 minutes, until well browned. Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls.For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.Let rise for 15 minutes while you prepare topping. Shape each into a bowl and place on a parchment lined baking sheet. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Place in a lightly greased bowl and turn to coat. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. Add in vegetable oil, remaining salt and about 2 cups flour. Stir to dissolve and let rest for 5 minutes until frothy.

In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt.

Dutch crunch topping