Crackle Buns

This recipe is based on Dutch crackle bread. Brown rice flour and cocoa powder make the crust darker and more intense. White rice flour makes crunchy scales curl a little.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine three dry ingredients.

Step 2

In a separate bowl, combine three wet ingredients.

Step 3

Combine 1 and 2. Keep covered at room temperature to properly hydrate flour for 20 minutes. Kneed soft elastic dough and let it ferment at room temperature for 20-30 more minutes, covered. Buns taste better if the dough is raised slowly overnight in a refrigerator. Otherwise, continue at room temperature for about 1 hour until the dough doubles in size.

Step 4

Put the room-temperature dough onto a lightly floured surface and divide it into 8 equal portions. Shape each portion into a ball, place on parchment paper-lined baking sheet and let it rise for 30 minutes, covered.

Step 5

When rolls double in size, preheat the oven to 375-380F and start working on craquelure.

Step 6

In a bowl, combine the first four dry ingredients.

Step 7

In a separate bowl, combine malt syrup, oil, and 150ml of warm water.

Step 8

Combine 1 and 2 with a whisk. Runny paste should drip off the whisk slowly. If not, add more water, a teaspoon at a time (but no more than 50ml) to make consistency right.

Step 9

Keep the paste at room temperature for 15 minutes to let the yeast work.

Step 10

Spread 1/8" thin layer of the paste on rolls. It should be 3-4mm (1/8”) thick. If the layer is too thin, it won’t crackle; too thick — the contrast between the soft and hard crumb will be unpleasant. It is OK to let the paste run on the baking sheet's surface. It is easy to cut off the tails of the crust when baked.

Step 11

Put rolls into the hot oven and bake for 35-40 minutes. Let buns cool on a wire rack before serving.

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