How to Make Dutch Crunch Demi Baguettes Like Bouchon Bakery

Even when baking at altitude, this was the best loaf that I have made so far.

If you know about dutch crunch, you almost never pass on if it is available when getting a sandwich. Sometimes a little hard (understandably), but when fresh, OMG. A perfect combo of fresh, yet crunchy, and exactly what you are looking for in a sandwich roll.

The origins are in fact Dutch, as they have the earliest discussions of a type of bread that includes a rice flour topping (which is what gives the bread its signature look) from the Netherlands. But they call the bread Tiger Bread there, which also makes sense based on the appearance.

From a bread making perspective, I found this dough to be much more forgiving than making french bread. No steam generator in the oven, less proofing times, less folding, no poolish, and arguably better. It seems like a no brainer for me, especially if you are making bread for the first time, I think this is a great one to start with.

What gives the bread it’s signature look is a rice flour mixture put on the top just before it goes in the oven. It seems weird and I wasn’t sure how it was actually going to work, but sure enough it baked like a dream and was some of the better loaves I have made so far.

Give this a try and you will not be sorry.

Cookbook – Bouchon Bakery

Ingredients –

Dough –

All Purpose flour – 328 grams
Instant Yeast – 4 grams
Granulated sugar – 19 grams
Fine sea salt – 7 grams
Water – 171 grams
Eggs – 21 grams
Unsalted butter – 15 grams
Cream Cheese – 48 grams

Topping –

Rice flour – 177 grams
Granulated sugar – 27 grams
Instant yeast – 10.5 grams
Fine sea salt – 7.5 grams
Water – 162 grams
Canola oil – 66 grams

Tools –

Stand mixer with dough hook
Piping bag with Wilton 789 tip – or a spatula works great

Step 1 – Make the Dough

Spray a large bowl with non stick spray.

Place the flour and yeast in the stand mixer bowl, mix on lowest setting to spread evenly. Add all remaining ingredients and mix on low for 4 minutes. Continue to mix after that for 30 minutes.

Place the dough on a lightly floured work surface. Pat the dough down to degas it, then fold the dough. Think about the dough being a square with 4 sides, take the bottom of top of the dough and fold it to half way on the top of the dough. Do the same thing with the bottom, left, and right sides of the dough. Place the folded side down in the greased bowl and let sit for 15 minutes. Cover and set aside.

Step 2 – Preshaping and Shaping

Release the dough onto a lightly floured work surface. Gently pat down the dough to degas it removing any large air bubbles. Divide the dough into three 200 gram portions. This may look pretty small right now, but remember these are demi-baguettes (which are smaller), and there is still much proofing to go where they will grow quite a bit.

Preshape the demi baguettes by gently fold the edge that is closest to you over to the far side and roll the seam side under. Turn seam side down to rest. Let rest for 5 minutes.

To shape, use the sides of your hands to lift up the bottom of the dough and fold over two thirds of the dough. Then fold the top over so it covers two thirds of the dough. Use the heel of your hand to form an indentation across the center of the dough. Fold the dough so that the top and bottom edges meet and use the heel of your hand to seal the seam. Turn the seam side down. With one hand on top of the other, rock the dough back and forth , applying gentle pressure while slowly moving your hands apart, until you reach the ends. The diameter should be consistent and about 2 inches thick. Spray baking trays with non stick, place the 3 demi baguettes on it.

Cover with a plastic tub or cardboard, or in a warm place to proof for 2-2.5 hours, you should see that the dough is much bigger and looks closer to demi baguette size.

Step 3 – Make the Topping

When near the end of the proofing, preheat the oven to 375.

Combine the rice flour, sugar, yeast, and salt in a medium bowl, Whisk in the water and oil, transfer to a pastry bag if using that, or keep in the same bowl to use with a spatula.

Just before baking, spread the topping over each loaf, be generous, and do not worry if the topping runs down the sides a little bit. There may be some topping left over.

Step 4 – Bake

Place the loaves in the oven for ~35 minutes. Until the tops are golden brown, and the baguettes are baked through. Test by using a wooden skewer inserted into the center, and should come out clean. Let completely cool and enjoy.

This seriously make the most ridiculous at home sandwiches you can get. Give it a try and let me know what you think in the comments below!

And for the ratings!

Difficulty of ingredients to find – 4/5 stars – Probably a trip or two to find the rice flour
Perceived difficulty going into the recipe – 4/5 stars – Going to take some effort, bread has not been so kind to me in the past
Difficulty after recipe – 3/5 stars – Not easy but not hard
Time Taken – 5/5 stars – 4 hours or more
Taste – 4.5/5 stars – Very very good bread with very few flaws
Would make again? 5/5 stars – No doubt and can’t wait to do it again