Vienna Bread with Dutch Crunch Topping

Merrily skipping over a couple more breads that I seriously doubt would get eaten in our house, we now land on The Bread Baker’s Apprentice Challenge bread #39 (of 43): Vienna Bread with an option to add Dutch Crunch. Since I recall getting the occasional Dutch Crunch covered bread at some point in my childhood, possibly just as a very occasional lark, I decided to give that a try here.

What is Dutch Crunch?

It’s a sort of slightly sweet topping that’s spread on top of a bread dough, which then bakes up a little crunchy and crispy and can give the loaf a nifty visual effect, as seen at left here. In this case it’s basically rice flour, a bit of bread flour, a little yeast, salt, sugar, veg oil and water. Simple really. And this is just one variation, there are many.

This is a two day bread, the first day being taken up mixing a Pâte Fermentée which we’ve done a few times already so I won’t repeat the process now. This pre-ferment is pretty much like a normal yeast dough except it’s made in advance and allowed to “age” overnight in the refrigerator in order to slow the yeast and allow the wheat flavours to develop as the yeast ferments the dough.

I made this first thing in the morning and since it’s supposed to refrigerate overnight, I let it sit in the fridge for 8 hours and pulled it out in the early evening. Presto, the 2 day bread is now a 1 day bread… if you’re OK with baking right up to midnight. Which I am.

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Sourdough Pumpernickel

Here we are at bread No. 34 in The Bread Baker’s Apprentice, Sourdough Pumpernickel. The header image is the same as the prevous entry since it features both the lighter New York Deli and the Pumpernickel breads. These are what we should be hoping to see once we’re done baking.

This was a pretty simple bread, all in all, nothing terribly tricky or fancy to do, the most unusual thing here is the use of cocoa powder to boost the dark colour of the bread. Otherwise, there’s nothing in the process we haven’t already done many times. So let’s have a go at this 10th-to-last recipe in this BBA Challenge.

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New York Deli Rye

And here we are at the first of several Sourdough Rye breads in The Bread Baker’s Apprentice, bread number 31 of the BBA Challenge.

This one seems intriguing as it’s not simply a rye bread, not even a rye and caraway bread but a rye, caraway and onion bread. The pressure on this one coming out well is high as I was a little disappointd in the previous Basic Sourdough. That was a good brad but didn’t really fare well compared to the Hamelman Vermont Sourdough. So this New York Deli Rye had  to pick up the batton and go the distance. Did it? Let’s see…

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BBAC No. 30: Basic Sourdough Bread

First, an admission.

I made and photographed this bread around Dec 10th but it’s now Jan 23rd so I’ve held off posting for well over a month. Why? A few reasons: Holiday season, other breads wanting to get made, getting a wee bit “done” with the challenge, among others. But now it’s time to try and get back into the groove, especially since we’re now into the Sourdough section of The Bread Baker’s Apprentice which I was probably most excited to get to during this Challenge. So yes, this is really an “old” post that I’m simply finally getting around to writing up.

Hopefully, I’ll be able to get around to the next several breads in the Sourdough section in a more timely fashion.

So let’s get this show on the road then.

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Recipe: Cranberry Pistachio Biscotti

HeadCranBiscottiThis is the recipe used in the companion Step-by-Step Biscotti Treats post.

With a festive mix of red cranberries and green pistachios, these make a tasty surprise any time of year but also a lovely winter holiday gift.

This recipe was derived from TheFreshLoaf.com as supplied by member MimiCT. Continue reading “Recipe: Cranberry Pistachio Biscotti”