Sourdough Dutch Crunch Bread
Sourdough rolls with a crispy, crunchy "tiger" topping and soft interior crumb. There's a hint of whole wheat flour for extra flavor. Makes 1 loaf or 8 large rolls.
large rolls
Ingredients
Bread Dough
- 8 oz active sourdough starter (100% hydration)
- 8 oz whole milk (1 cup)
- ½ oz unsalted butter
- ½ oz granulated sugar (1 tablespoon)
- 2 ½ oz wheat flour (½ cup, see note)
- 10 oz all purpose flour (2 cups)
- 1 ½ teaspoons table salt
Topping
- 3 oz rice flour (½ cup)
- 1 teaspoon dry yeast
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon table salt
- 1 ½ teaspoons vegetable oil
- 3 oz warm water (⅓ cup)
Instructions
- Heat 8 oz whole milk in the microwave until it is scalding hot. Stir ½ oz unsalted butter and ½ oz granulated sugar into the hot milk. Set it aside to cool until it's slightly warmer than body temp.
- In a large mixing bowl or the bowl of a stand mixer, combine 8 oz active sourdough starter with the cooled milk. Add 2 ½ oz wheat flour and 1 cup (5oz) of the all purpose flour and mix until it forms a thick batter.
- If you're using a stand mixer, switch to the dough hook. Add 1 ½ teaspoons table salt and the remaining flour. Knead on medium-high speed for 5 minutes. The dough should clear the sides of the bowl and cling to the dough hook. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and set aside at room temperature for bulk fermentation.
- After 1 hour uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and repeat the folding procedure every hour for a total of about 3 hours. The dough should be lively and aerated. If it still seems sluggish give it some more time to ferment. The total time will vary based on dough temp, air temp and how active your starter was.
- At this point the dough can be covered with plastic wrap and refrigerated overnight or you can shape and bake the same day.
- To Make Rolls: Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough under your cupped hand to form a smooth ball. Set the rolls onto the prepared baking sheet.
- To Make a Loaf: Turn the dough out onto a lightly floured surface and fold the four sides of the dough into the middle to form a packet. Flip the dough. Use two cupped hands to swirl the dough around to form a tight ball. Set the loaf onto a parchment lined baking sheet.
- Cover the baking sheet with a damp kitchen towel and set aside to rise for about 1 ½ - 2 hours. The time needed for rising the dough will vary based on the temperature of the dough and the ambient temperature.
- After the dough has been rising for an hour whisk together 3 oz rice flour, 1 teaspoon dry yeast, 1 ½ teaspoons granulated sugar and ¼ teaspoon table salt. Add 1 ½ teaspoons vegetable oil to 3 oz warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 30 minutes until bubbly.
- Brush the topping generously onto the the rolls or loaf. Let the dough rise another 30 minutes. Meanwhile, preheat the oven to 400 °F. Bake until golden brown, about 20-25 minutes for rolls or 40 minutes for a loaf.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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