Dutch Crunch/tiger bread question
Hi all, I have some wild rice onion dough (from "Artisan Breads Everyday") in the fridge right now, will make some rolls tomorrow. Want to add a layer of Dutch crunch/tiger bread topping on them, and I found several recipes:
- BBA has a simple formula, which can be applied before/after proofing;
- this one applies the topping in the middle of proofing: http://bakingbites.com/2006/09/cooking-school-dutch-crunch-bread/ 
- this one applies the topping after proofing, before baking: http://www.cookingbread.com/classes/class_crackle_bread.html 
- and this one applies the topping before proofing: http://bakemyday.blogspot.com/2008/10/hellooo-tiger-bread.html 
Just wondering whether anyone here has first hand experience with any recipes? Either one of the above, or something else. I usually proof rolls more fully than a free standing loaf, does it mean I should apply the topping during/before proofing? Since it will get limited oven spring?