Dutch Crispy Bread
Overview
Dutch crusty bread is one of the many names given to bread with a special mottled decoration on the surface. It's not specific to a particular type of bread, as this crispy crust can decorate many types of bread. But if you grew up eating a certain type of Dutch crusty bread, you may associate it with a specific style of bread, such as chewy white bread or low-fat whole wheat bread. Dutch bakers in northern Europe popularized this style of decoration, and the method quickly became popular when it was introduced to certain areas of the United States. I find that Austrian bread is particularly suitable for decorating in this way because it only adds a small amount of nutrients and has a very chewy texture. This crispy crust is a paste made from rice flour, sugar, yeast, oil, salt and water, and can be used on any sandwich bread and nutritious bread (but don't use it on regular French bread dough, as it has a tougher crust). The batter can be spread on the dough either before the final rising stage or before it goes into the oven. (If you apply it before rising, the cracks and white color will be more obvious; if you apply it before baking, the color will be more uniform.) The batter is fermented by yeast and expands as the dough rises. But because rice flour contains less gluten, it's difficult to shape, so it falls apart, gels, and burns when baked. This leaves the bread with a variegated, slightly sweet, crispy crust that is especially popular with children. Whether the bread is baked in a mold or baked independently, it can be decorated with this crispy crust. Thinking about it, if the batter is applied before baking, the yeast in it does not seem to play much role, so I chose to apply it before rising to see how the cracks and discoloration will be more obvious. Just like building a wall, a thick layer is built on the surface of the bread, and I believe it will spread as the dough expands. The cracks and color after baking are really beautiful. However, look at this texture, and then think about its other name - tiger skin bread. No matter how you think about it, you don't think it looks like tiger skin, but more like leopard print. Vienna bread is used as the base and covered with a layer of crispy rice crust, which immediately gives a different feeling. Looking at my own crispy skin and then looking at the pictures in the book, I feel that there is a clear difference between the two. Perhaps, that was the batter that was applied just before baking? Save this practice for another day. . . .
Tags
Ingredients
Steps
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Dough: 90 grams of medium-sized dough, 85 grams of high-gluten flour, 3.5 grams of white sugar, 5 grams of maltose, 1.7 grams of salt, 11 grams of eggs, 0.7 grams of yeast, 3.5 grams of butter, 42 grams of water
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Take out the pre-made medium-sized dough from the refrigerator, divide it into small pieces, and let it warm for an hour.
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Pour the flour, sugar, salt and yeast into the bread bucket and mix,
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Add Chinese dough, maltose, eggs, butter, water,
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Put it into the bread machine and start the dough mixing process.
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Stir until the film can be pulled out.
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Place in a bowl and ferment for 2 hours.
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The dough grows.
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Divide into three equal parts, roll into balls, and rest for 20 minutes.
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Crispy skin: 5 ml high-gluten flour, 60 ml rice flour, 1/4 tsp yeast, 3 ml sugar, 0.4 ml salt, 10 ml corn oil, 30 ml water
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Pour the crispy ingredients into the bowl,
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Mix well and set aside.
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Fold both sides of the dough toward the middle and pinch to seal.
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Shape into an olive shape with the seam facing downwards.
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Place on baking sheet,
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Spread a layer of rice batter evenly and ferment for 90 minutes.
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The dough grows,
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Put it in the oven, middle layer, heat up and down to 250 degrees, spray water every 30 seconds, after three sprays, close the oven door, adjust the temperature to 230 degrees, and bake for about 30-40 minutes.
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The surface is golden brown and comes out of the oven. Cool for 40 minutes before serving.
