So I’ve made it my mission to correct that mistake. You may be asking - what was it that made Dutch Crunch journey from Holland to San Francisco so specifically? But I ask of you - what is it that has kept it from taking root anywhere else? But once I left college, I realized that it was virtually absent from life down here. Maybe because my dorm cafeteria, presumably overwhelmed by the demands of NorCal ex-pats, was one of the few places you could find it in the Southland. When I left the Bay to go to college in San Diego, I didn’t realize it couldn’t be found everywhere else. In the Netherlands, where it originates, it’s called Tigerbrood - named for the sweet crispy golden top that gives it that characteristic crunch. Go to any sandwich shop in The City, and you’re guaranteed to see it - alongside the Rye, the Whole Wheat, and yes, the Sourdough. And that bread, my friends, is Dutch Crunch. We consider it no more part of our identity than breathing air or drinking water. And to a certain extent this may be true - it’s a loaf that’s intertwined in the genesis of the city, due in no small part to the work of Isidore Boudin, as well as the grizzled miners who earned the nickname “Ol’ Sourdough.”īut there’s another bread that’s so deeply a part of the San Francisco experience, that it hasn’t even bubbled to the surface of our consciousness. You see, if you asked most people what the definitive bread of San Francisco is (a perfectly normal question), the response you’d undoubtedly get is sourdough. But this recipe was too important to share with the world, so it’s earned a small space here. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.This is not a recipe website. You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe.It can be found in most grocery stores with other gluten-free flours and products. *Rice flour is a must for the topping in this recipe.Bake the rolls for 25 minutes, or until golden brown. Let rise uncovered for another 20 minutes. You should use almost all of the topping.
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