When you need a Dutch Crunch and Boudin’s isn’t open…


Dutch crunch topping during the 15 minute rising timeOn a recent visit to San Francisco, I met a delightful little loaf of bread at Boudin‘s. It was called Dutch Crunch and, as the name insinuates, it had a wonderful thick crunchy crust. Not just a thick crust, but a particular crust I’ve seen nowhere else. I decided to stop at the bakery before my flight home so I could take some with me. But alas, the bakery was not open that early on a Sunday. That led to a frantic search online and everything you see below.

Dutch Crunch originates in the Netherlands and is called Tiger Bread there. Any loaf or bun can become a Dutch Crunch simply by making this topping and drizzling the thick batter over the ready to bake bread. If you search online, you can find lots of specific directions for it.

Dutch Crunch Topping

2 tablespoons active dry yeast
1 cup warm water
2 tablespoons sugar
2 tablespoons oil
½ teaspoon salt
1½ cups rice flour

Mix together, let rise for 15 minutes, drizzle over your bread, and bake the bread as usual. The rise is very quick so make sure you keep an eye on if it you aren’t using a large bowl. Enjoy your crunchy bread!

See the bubbles of the Dutch Crunch topping
See the bubbles of the Dutch Crunch topping
After the topping is stirred down after the 15 minute rising down to half!

After the topping is stirred down after the rising.

Plain old buns with the dutch crunch topping drizzled on

Plain old buns with the dutch crunch topping drizzled on

Dutch Crunch masterpiece Dutch crunch buns

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