I killed my first tiger… crunch.

Tiger bread ! Roooaaaar !!!!

That’s milk bread covered with that cracked crusty topping called Dutch crunch.

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

That was not an easy challenge for me… I had many failures (for the topping, not the bread). In the following days I will post about :
 black rice bread
 Arlequin sandwich

A roll with a layer of raw Dutch crunch.
Long story short : the “rice flours” we can buy easily in Japan (mochiko, joshinko, rice bread flour…) don’t work. The other starches don’t work and making your own rice flour…is not easy.

So I made with 2/3 of rice milled in my “stone” coffee mill plus 1/3 of mochiko (sticky rice flour to make mochi). And I followed the recipe in the bottom, adding yeast, sugar, salt and powdered malt extract.

Recipe from the challenge. Source.

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

You see the corner ? The yellow tail ? Yes, it’s cheese !

PLUS PLUS PLUS….

(torayaki) tiger pancakes

melon pan (sweet bread with a sweet cookie crunch)

Pain au lait, pistolet… pistolait ?

Small “bum shaped” rolls of milk bread (pain au lait) are called pistolets in France. Why ? That’s convenient in the shop to give this shape to milk rolls, and a perfect round shape to plain rolls. But has the name a relation with the gun ? I thought that was related to pistoles that were a type of coins hundreds years ago. Small and rounds, like coins ? Or did they cost one “pistole” ? But why are they split in the middle ? It seems a type of plums is also called “pistole”. I won’t give you the answer because I don’t know.

The dough is made with milk, they are washed with milk…

And “cut”…

They are extremely soft. That’s halfway between bread and brioche. As a kid, I was eating them like cake.