Together, these ingredients create an entirely different texture than the rest of the bread, transforming an otherwise regular roll into a little bite of magic. "That nice, golden brown you see on a Dutch crunch roll comes from what we call 'Maillard browning,'" explains Chau, "a reaction that happens when heat combines with the rice flour and sugar." The crust is made up of of rice flour, sugar, oil, water, and yeast, combined together into a paste and painted on top of the bread. What exactly is Dutch crunch? How is it made? And what makes a Dutch crunch a Dutch crunch? While no baker worth their salt is going to give away their secrets, we asked Brian Chau, a food scientist who runs his own San Francisco-base food consulting company, Chau Time, to break it down for us. ![]() Chelsea Davis, Special to SFGate What's so special about Dutch crunch? Raymond Ofiesh of Raymond's Sourdough Outlet and Bakery holds a fresh loaf of Dutch crunch. Its soft middle molds to whatever ends up inside the sandwich, but the cracked topping remains strong, giving your sandwich both shape and a perfectly crunchy texture. Its distinct golden-brown crinkled crust makes eating it a great sensory experience (and, for those interested in that sort of thing, autonomous sensory meridian response or ASMR). It's become a regional staple and can now be found in many delis, alongside its more classic bread counterparts, like sourdough.ĭutch crunch is an oblong, white roll. Although it hasn't yet caught on nationally, this crusty, dense sandwich bread is wildly popular but also very controversial here in the San Francisco Bay Area. ![]() If you were to ask a New Yorker, or even someone from LA or Seattle, what Dutch crunch is and what makes it so special, you would likely get a blank stare. Fresh Dutch crunch loaves from Raymond's Sourdough Bread Outlet and Bakery, South San Francisco.
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