Transfer the dough to a lightly oiled container, cover, and ferment at room temperature until doubled in size (about 1½ to 2 hours).Knead the dough on medium for 6 to 8 minutes, periodically stopping to scrape down the sides of the bowl. Mix on low speed until a cohesive mass begins to form (about 2 minutes), then increase to medium speed. Combine all the ingredients, including hydrated yeast, in a stand mixer fitted with a dough hook.In a small bowl combine ¼ cup of warm water with yeast, agitate to mix and set aside for 10 minutes while the yeast dissolves.2 ¼ teaspoons active-dry bread yeast (7 g).3 Tablespoons unsalted butter, melted (43 g).So give it a try! It made for some really excellent sandwiches. I followed the recipes as written to delicious result but I’ve also heard you can apply the rice flour paste to just about any sandwich bread or dinner roll recipe you prefer. The bread and topping recipes I’m posting below come from Katie Leaird and were published in the April/May 2016 issue of Cook’s Country magazine. All of which reference to the look and feel of the mottled, crusty top on each roll, created by slathering a layer of sweetened rice flour paste over the bread dough just prior to baking which hardens and cracks in the oven. In the Netherlands this bread is called tijgerbrood or “tiger bread”, in England it’s called “giraffe bread”, and in San Francisco, where it’s found throughout the city, it’s referred to as “Dutch Crunch”. So when the latest issue of a cooking magazine arrived in my mailbox with a Dutch Crunch recipe I decided it was time to jump in and give it a go. Apparently the word is out and Dutch Crunch is the new fad in bread (even though it’s been around for as long as anyone can remember in the Netherlands and since the 1940’s in San Francisco).
I first heard of this style of bread through the blog Bakers and Best back in January and after that started seeing it mentioned everywhere.
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