The Fresh Loaf

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Dutch Crunch/tiger bread question

txfarmer's picture

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:

- this one applies the topping after proofing, before baking:

- and this one applies the topping before proofing:


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?

inlovewbread's picture


I just tried dutch crunch on some vienna hoagie type rolls I made. I applied the layer of dutch crunch mix during the final proofing, about 30 min. before the rolls went into the oven. The recipe was from BBA. This is how they turned out:

I don't know if I did it correctly or not- but I do wish I had applied a thicker layer. We couldn't taste it at all...

txfarmer's picture

So thicker it is. I was eyeing the BBA recipe and a bit unsure about the thickness etc. Your picture helps a lot.

candis's picture

is ground rice the same as rice flour?

ananda's picture


To clarify, rice flour is generally pretty fine.   Ground Rice is pretty coarse, used for milk puddings in the home, commercially, we call it Rice Cones.   This is what makes the discussion abourt when to apply the paste so interesting, as the grind has a bearing on liquid uptake over time!

Personally, I apply the paste about 20 minutes prior to baking.   That said, I use fresh yeast a-plenty to give a rapid ferment in conjunction with a little sugar and oil.   Consistency of paste sounds right,; some good advice here.   Personally, I think the paste has been applied a little too thickly in the photo, although the loaf itself looks very fine indeed.

You may find a hint of steam really helps too.   But to me you want something that is crisp and colourful.   We call it "Tiger Bread" in the UK; done right, it does indeed look fantastic.

Hope this is helpful

Best wishes