Dutch Crunch topping failure – Why?
Yesterday, I made Peter Reinhart’s Vienna bread with the dutch crunch topping. I pretty much followed the directions exactly. I mixed up the dutch crunch paste (using rice flour) to a very thick consistency and applied it moments after the final shaping in an effort to get the most dramatic mottling effect. It was a bit too thick in retrospect – I couldn’t brush it on. Rather, I had to spread it on with my fingers.