Making sourdough bread has nearly become second nature to me. Since the Tea & Cookies sourdough challenge in February, I’ve made sourdough bread at least once a week, sometimes twice if I’m giving bread to friends. The recipe I use makes two loaves of bread. Honestly, I wasn’t sure if I wanted to put this crunch topping on all of the bread. What if I didn’t like it? Why waste perfectly good bread if I didn’t like the "crunch"?
|the Dutch Crunch topping|
Although I’d only intended to make half of the topping recipe, I mistakenly measured the rice flour out for the full amount. I chose to adjust all of the other ingredients to the full amount since it would be quicker than starting over. Then I started to wonder if my active dry yeast was still good as I've forgotten how long I've had it. (My sourdough bread doesn't use yeast, and I ordinarily use instant when I need it.)
|I'd say the yeast is still good.|
Mixing up the topping didn’t do anything to reassure me that I would like it. It smelled rather badly in my opinion – sweaty gym socks came to mind. All I could think was, “please, please, please don’t let it taste like it smells!” and “maybe baking gets rid of the smell.” But at least the yeast was still active.
|one topped, one waiting|
The next step was to spread the smelly topping over the two small sourdough boules I was "sacrificing" for the cause. The instructions indicated to err on the side of too much topping versus too little. I spooned and spread the topping until I just couldn't stand to add any more.
Once the bread was out of the oven and slightly cooled, the first thing I did was smell the crust. While not as strong, it still smelled a little bit like sweaty gym socks to me. I wasn’t looking forward to the second half of the challenge: creating a sandwich using the bread.
|it is rather attractive bread|
|It looks like a Dagwood, but I smashed it down to size.|