I was making Dutch crunch today and I was all set to put my topping on and do a final bit of proofing when the power went out at a time that usually means we are in for around six hours without power. The high temps here make proofing go pretty fast, unlike a cooler climate that gives you a bit more time. Frustrated as I was, I put my rolls in the fridge since there wasn’t much else to do and thankfully about four hours later we got power back. I checked the rolls and they weren’t deflated even if a bit over ideal in terms of proofing. I made the topping again and let it rise then applied on the rolls and let them rest in the fridge for about 20 minutes to give the topping a bit of time to rise. They puffed up beautifully in the oven and even if not perfect were still incredibly delicious and oh-so-soft underneath the crackly topping.
So, point being: keep calm and just bake!
Recipe from King Arthur:
https://www.kingarthurbaking.com/recipes/dutch-crunch-rolls-recipe
I cut the yeast in the bread to 7 grams and the salt to 10 grams, and also cut the salt in the topping to 3 grams, yeast to 6 grams, and the sugar to 8 grams.
This is my favorite Dutch Crunch recipe of the ones I’ve tried. The topping turned out fantastic!
by SMN27
3 Comments
Also this is not an uncommon occurrence (the power outages at the worse possible time) and even with my dough temperature by the time I’m done shaping bread being less than ideal to then throw into the fridge, every bread has still managed to bake up pretty well. Better over-proofed bread than under-proofed!
Oh heck yeah!!!
When i overthink my set up i just remember bread was made thousands of years ago
Yup, even if you go way off track, maybe you’re just inventing a new kind of bread. Recipes aren’t laws!