Dutch Crispy Bread
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
Dutch crusty bread is one of the many names for bread with special variegated decorations on the surface. It does not specifically refer to a certain kind of bread, because this crispy crust can be decorated with many kinds of bread. However, if you grew up eating a certain type of Dutch crusty bread, you might associate it with a certain style of bread, such as strong white bread or low-fat whole-wheat bread. Dutch bakers in northern Europe popularized this style of decoration, and after this method was introduced in some parts of the United States, it quickly became popular. I find that Austrian bread is particularly suitable for decoration in this way, because it only adds a small amount of nutrients and has a very strong taste. This crispy crust is a paste made of rice flour, sugar, yeast, oil, salt and water. It can be used on any sandwich bread and nutritious bread (but don’t use it on ordinary French bread dough, because it’s The skin is hard). The batter can be applied to the dough before the final proofing stage or before entering the oven. (If you apply it before proofing, the cracks and whiteness will be more obvious; if you apply it before baking, the color will be more uniform.) The batter is fermented by yeast and expands as the dough expands. However, because rice flour contains less gluten and is difficult to form, it will spread out, gelatinize and coke during baking. This leaves a layer of variegated, slightly sweet, and crispy skin on the surface of the bread, which is especially popular with children. Whether it is bread baked in a mold or independently baked bread, it can be decorated with this crispy crust. "
Think about it if the batter is applied before baking, the yeast in it does not seem to have much effect, so I chose to apply it before proofing to see how the cracks and discoloration are "more obvious". Just like building a wall, a thick layer is built on the surface of the bread. I believe it will spread out as the dough expands. The cracks and colors after baking are really beautiful. However, look at this texture and think about its other name-"tiger skin bread". No matter how you think about it, you can't tell that it looks like tiger skin, but more like leopard print.
Viennese bread as the base, covered with a layer of crispy rice crust, immediately had a different feeling. Looking at my own crispy skin and then at the pictures in the book, I feel that there is a clear difference between the two. Perhaps it was the batter that was applied before baking? Leave this practice to try again later. . . . "
Think about it if the batter is applied before baking, the yeast in it does not seem to have much effect, so I chose to apply it before proofing to see how the cracks and discoloration are "more obvious". Just like building a wall, a thick layer is built on the surface of the bread. I believe it will spread out as the dough expands. The cracks and colors after baking are really beautiful. However, look at this texture and think about its other name-"tiger skin bread". No matter how you think about it, you can't tell that it looks like tiger skin, but more like leopard print.
Viennese bread as the base, covered with a layer of crispy rice crust, immediately had a different feeling. Looking at my own crispy skin and then at the pictures in the book, I feel that there is a clear difference between the two. Perhaps it was the batter that was applied before baking? Leave this practice to try again later. . . . "
