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#Dutch crunch bread wiki crack

Bake in a preheated 375º oven for 25-30 minutes, until well browned.Sprinkle on the optional salt if you wish-I did.

#Dutch crunch bread wiki crack

You should err on the side of applying too much topping – a thin layer will not crack properly.Coat the top of each loaf or roll with a thick layer of topping.Add more water or rice flour as necessary.If you pull some up with your whisk it should look like soft peaks.The consistency should be like stiff royal icing – spreadable, but not too runny.Combine all ingredients in a large bowl and beat with a whisk beat hard to combine.Let stand for 20 minutes after applying the topping.Coat the top of each roll or loaf with the topping (recipe below).Cover with a clean towel and let rise for 15 minutes while you prepare the topping.Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well).Let rise for 1 hour, or until doubled (or more) in size.Place in a lightly greased bowl and cover with plastic wrap.

Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.

Knead for about 4 minutes, until smooth and elastic.

Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.

Mix at low speed until the dough comes together.

Add in vegetable oil, salt and 2 cups of flour.

Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).

In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.