![]() ![]() My sister made a version in loaf form and she tells me that it was great for slicing. Since I made 6 rolls each was more than 5 inches in diameter. Then I also filled it with ham and salad. That gave a wonderful additional texture to the roll. When I sampled the roll I found the top had a similar crunch to a crisp(potato chip). I allowed mine to cool before cutting into one for a taste. The top of the rolls was baked to be hard, but still crunchy and crumbly when pressing the rolls. The slurry cracked, giving that wonderful appearance, which I think is more akin to a leopard than a tiger. It took that amount of time for the crunchy top to turn a lovely golden brown colour. The Dutch Tiger Bread Rolls baked in 32 minutes. The top will be hard when tapped but the rolls will be very soft inside.įor mine I used a slightly enriched dough to make the rolls wonderfully soft. The dough will rise very well and the cracks will appear all over the top. The oven also has a pan of water to create steam. Then, after the shaped rolls have rested for an hour they can go into the oven. That is because they will rise again before going in the oven. It is important to knock out all of the gas before you shape the rolls. As the dough is proofed again the slurry is made and set aside to become active.Īfter the 2nd proof the dough is divided and shaped, and topped with the slurry. Then knock out the air and shape before a 2nd proof. That process is to make a lovely smooth dough and then proof it. Using a stand mixer is a good idea, since it makes the process easy. But that includes waiting time of 3 hours and then the baking time too. But the time required is quite long, since the dough has to be proofed twice before creating the shaped rolls. I would rate it 5 out of 10 for difficulty. And, of course, we all want better results. That will, necessarily give better results. In fact I suggest that everyone should buy a cheap digital scale. Although I do include cup measurements in the recipe I think weighing the ingredients gives a more accurate result. But it is not daunting if you follow the recipe. But most of the recipes I read were for making rolls. #DUTCH CRUNCH BREAD ROLLS FREE#But a free form loaf, or even one in a loaf tin is very common. I also decided to make rolls, rather than a loaf. That worked well, so this recipe makes very good rolls. ![]() I wanted it to be crunchy, but not rock hard. So I reworked the recipe slightly to vary the ratio of ingredients in the slurry. My first attempt looked good, but the top was slightly harder than I intended. I checked various recipes and watched some videos, then I did a test run for the bread. What prompted me to make it was that my sister Margaret, who lives in Canada also suggested it. Then, when it is baked, the top cracks as the bread rises.Īlso known as Crunch Bread or Giraffe Bread, it is very good indeed. The bread has a yeasted rice flour slurry placed on the top. I have been meaning, for quite some time, to make Dutch Tiger Bread Rolls. ![]()
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