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I’ve split the process over two days but you can prepare this in one day if you wish or keep the dough refrigerated for two days and bake on the third day. It doesn’t require the same amount of close observation as a regular sourdough loaf.
DUTCH CRUNCH BREAD NUTRITIONAL VALUE FREE
This recipe calls for bread roll sized balls at roughly 85 grams each but feel free to make larger sandwich rolls.The liquid component of this recipe calls for milk and both dairy and nondairy options work well.You may not need all of the paste and my tip is to be very generous when applying it to the rolls for more pronounced cracks on the surface. The rice flour paste proportions I used were borrowed from Foodgeek’s video here and it works very well.Feel free to replace half of the oil amount with sesame oil. For the rice flour topping, tradition calls for using sesame oil but my recipe here omits it.Remove bread from oven and let them cool on rack.Place the buns in middle rack and bake in a preheated oven for about 20 minutes, or until golden brown.
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Scoop a teaspoon of rice topping over the bun and spread evenly with a brush.Preheat oven at 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.Set aside to rest for about 10 - 15 mins while waiting for the oven to ready.Adjust with small amount of water or rice flour until you get right consistency. The batter should be thin enough to spread. Please refer to the video for the consistency of the batter. When the buns almost double in size, mix all the topping ingredients together in a bowl with a hand whisk.The duration of proofing depends on your ambient temperature and starter. This one took approximately 2.5 hours at room temperature of 30C. Let the buns proof at a warm place until the dough rise double in size or when it reaches the pencil marks. I made marks with a pencil about 1.25 cm away from the original size of the buns.Make sure they are about 1 ½ to 2 inches apart. Place bun onto the baking pans lined with non-stick baking paper.Please watch the video here "How to shape bun" Please use a kitchen scale if you want to be exact. Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx.(I did not find any big differences between 15 minutes to 60 minutes rest. This dough I rested for 45 minutes and the dough rose quite a lot in 45 minutes. Keep it covered with clingfilm or use a lid. In the same bowl, let the dough rest for 15 - 60 minutes.The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.
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Change to hook attachment and knead for another 3 minutes or until the dough comes together.This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough. Using the paddle attachment, mix for 2 minutes or until all incorporated. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.Tear the stiff starter and yudane dough into pieces first. Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.The starter should look smooth and round dome. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. It took about 8 - 9 hours depending on your starter. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. Cover and let it ferment until tripled.Mix with paddle attachment until well mixed and all come together. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.Take out from the fridge 30 minutes before using to return to room temperature.Cling film and place in the fridge for at least 4 hours or overnight.Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
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