Dutch Crunch Sandwich Bread Recipe
A Crunchy crusted, sweet and crackly bread roll perfect for sandwiches.
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Servings: rolls
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Equipment
- Stand mixer with a dough hook attachment
Ingredients
Poolish Starter
- ⅓ cup Water, lukewarm 66g
- ½ cup Bread Flour 66g
- ⅛ teaspoon Yeast, active dry or instant
Bread Dough
- 3 cups Bread Flour 360g
- 1 cup Water,lukewarm 234g
- 2 ½ Tbsp. Sugar, divided 36g
- 1 ½ tsp. Salt 10g
- 2 ¼ teaspoon Yeast, 1 pack active dry or instant 7g
- 2 tablespoon Vegetable oil 18g
Dutch Crunch Paste Topping
- 1 tablespoon Warm water
- 2 tablespoon Rice flour
- ½ teaspoon Instant yeast
- 1 tablespoon Brown sugar
- ¼ teaspoon Salt
- 1 teaspoon Vegetable oil
Instructions
Starter Instructions
- In a mixing bowl, combine ⅓ cup of water (or weigh out 66 grams) with ½ cup of bread flour (or weigh out 66 grams). Sprinkle in ⅛ teaspoon of yeast.
- Stir the mixture until well combined and there are no lumps. Cover the bowl with plastic wrap. Let the starter rest at room temperature overnight or for at least 8-12 hours.
Bread Dough Instructions
- The following day: In a small bowl, combine a cup of warm water with the active dry yeast and 1 Tbsp. of sugar. Let it sit for 5 minutes until it becomes frothy. While you are waiting, measure the flour, salt, and oil and set aside.
- Combine the dry ingredients and the yeast mixture along with the poolish starter, remaining sugar, and oil, in the bowl of your stand mixer. Mix with the dough hook attachment until they come together into a rough dough. 3 minutes on low speed. There should be no dry ingredients remaining on the bottom of the bowl. Continue to knead until the dough becomes smooth and elastic. About 8 minutes. (the dough may still be a little sticky at this point, but resist the urge to add more flour)
- Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours
- Next mix the Dutch crunch paste. In a medium bowl, combine the water, rice flour, yeast, brown sugar, salt, and oil to form a paste. Cover the bowl and allow the paste to proof along with the dough.
- Punch down the risen dough and divide it. To do this, lightly flour your work surface and divide the dough into 3 equal pieces of dough. If you are using a food scale each piece should weigh about 10 ounces.
- Shape the dough into baguette shapes. Use a pastry brush to top each baguette with the Dutch crunch topping.
- After the topping has been added, cut each baguette into 3 equal size pieces. place them in the Silicone Bread Mold, or a baking sheet lined with parchment paper. Cover the shaped dough with a kitchen towel and let it rise again until doubled in size, about 30-45 minutes.
- Preheat your oven to 375 degrees F (190°C). Once the dough has risen, bake in the preheated oven for 20-25 minutes or until golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack before slicing and serving.
Notes
This delicious bread is best enjoyed the same day it's baked for optimal freshness. However, if you find yourself with extras, store them in an airtight container or a sealed ziplock bag to maintain moisture and prevent staling.
