Crunchy Atacama Bread Rolls
The Atacama Desert is a plateau in South America, covering a one thousand kilometres strip of land on the Pacific coast, west of the Andes mountains. It is the driest non-polar desert in the world. Atakama is completely unlike the desert imagined as the African Sahara. Instead of sand lying 'loose', here a thick shell is formed. Atakama is a rocky and sandy desert. It's 45 thousand kilometres of sand, stones and salt. This is a seismic area, which is the result of Pleistocene volcanic activity, which has survived to the present day.
The first time I saw Dutch Crunch Bread (Tiger Bread), I seriously thought it was pretty awesome and I had to make such rolls, but using my favourite sourdough. This should never have been named tiger rolls... they have different flesh consistency and different cracks, they are my Atacama rolls.
- Makes 12 Rolls
- sourdough starter - 280g (white wheat)
- water - 110ml (lukewarm)
- milk - 150ml
- strong white flour - 600g
- rye white flour - 80g
- honey - 2 tablespoons
- egg - 1
- butter - 1 tablespoon
- sea salt - 1 tablespoon
- Crunchy Topping
- dried yeast - 3g
- water - 125ml (lukewarm)
- caster sugar - 1 tablespoon
- vegetable oil - 1 tablespoon
- rice flour - 60g
- sea salt - a pinch
- Place water, milk, egg, butter, honey, flours and starter in the bowl. Mix well with your hands until hydrated and no lumps remain.
- Cover with a clean cloth and let it rest for 20 minutes. Add salt and mix until completely incorporate. Remove the dough from the bowl and knead for 5 minutes.
- Return the dough to the bowl. Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about 3 hours.
- While resting, once in a 40 minutes - stretch and fold the dough like a business letter.
- Flatten the dough on a lightly floured surface and divide into 12 roughly pieces and pre-shape into balls. Cover and allow to rest for 20 minutes.
- Then final shape into tighter balls – cupping your hand over the dough, loosely roll the ball clockwise in the palm of your hand against the counter surface. Flatten each ball.
- Place onto a parchment-lined baking sheet. Cover with a cloth and then plastic for 1-2 hours.
- Prepare the crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt, and rice flour in a medium bowl. Beat together well to form a smooth, thick "batter" that drips off your whisk in thick clumps. Add more rice flour if needed to achieve the desired consistency. Let the mixture sit for 15 minutes. Brush the mixture over the rolls.
- Preheat the oven to 220°C.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake the rolls 20 minutes, until golden and well risen.
- Once it’s done, remove from the oven and place on a wire rack to cool.