The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Meteors or Morels?

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browndog's picture
browndog

Meteors or Morels?

 

Dutch Crunch 2

Meteors...or morels? Dutch Crunch makes an odd and intriguing loaf, and I don't pretend to understand the mystery behind the results. A thick coating of yeast and rice flour transforms your loaf into something other-worldly, and it was with more than passing surprise I saw it turn up on redivyfarm's no-knead loaf uninvited, a wild version of this domestic specimen. Honestly I find Dutch Crunch in the eating to resemble nothing so closely as grit in its Sunday best, however, my family is taken with it and it makes a spectacular presentation. The bread itself is a basic white loaf to which was added leftover mashed potato and brown rice flour. With more than a little chagrin I must allow this to be the tenderest crumb ever to emerge from my oven, presumably due to the combined effects of potato and rice. My son on taking a bite exclaimed, "Oh, I'm eating Wonder bread!", but I let him live.

Comments

redivyfarm's picture
redivyfarm

Now that bread looks wonderful, and you did it intentionally! I'm going to try for a bread with a similar look but less crunch to the crust because I absolutely agree with the rice flour = grit equation. I like grits and I like morels, but what shall we do to improve that crust?

 

bwraith's picture
bwraith

Hi Browndog5,

I enjoyed these photos days ago and finally got around to reading about Dutch Crunch and how you get that interesting crust. The crust reminds me of giraffes. Thanks for demonstrating the results of the technique. I remember running across Dutch Crunch in the BBA, but I had totally forgotten about it until you posted these photos.

Bill

browndog's picture
browndog

Thanks for stopping by. BBA has Dutch Crunch? I have GOT to get that book, I don't know why I'm foot-dragging. This bread is a minor demonstration of how 'looks' oriented I am--I don't particularly even LIKE the topping for gustatory purposes, but if there's another version out there I'd love to give it a shot, just to see how it bakes up. --Yes, giraffe bread, exactly! I hadn't thought of that, I was just wandering near that territory lately, though, thinking about how it resembled a leopard's coat. (Oh, and by the way, Bill, don't fret too much about turning 50. I've been 50 for over a year. You get used to it.)

Katie

 

bwraith's picture
bwraith

Browndog,

Leopards also come to mind. The BBA just has a half-page note on the subject. However, it gives a formula - whisk together 1 tbsp bread flour, 3/4 cup rice flour, 3/4 tsp instant yeast, 2 tsp granulated sugar, 1/4 tsp salt, 2 tsp vegetable oil, and 6-8 tbsp of water to make a paste that can be brushed on the loaf. The BBA is a great book.

Good point on 50. Inevitably these will be the good old days.

Bill

tattooedtonka's picture
tattooedtonka

What a interesting crust.  Such a pretty loaf, Im kinda at a loss for words.  Lovely, just lovely.

And as far as age, a lot of the finer things just get better with age.  Just think of yourself as a fine wine.....

TT