There are too many amazing breads in the world to choose a favourite but tiger bread certainly comes in my top ten. Impossible not to love this stuff with its animal print like crackledy yummy crust, so it naturally made my ‘to bake’ list! I hadn’t quite realised until I looked for a recipe that the technique was quite all so secret…..
Known as tigerbread by most, dutch crunch by the yanks and brilliantly relabeled by Sainsbury as Giraffe bread (lovely story after a little girl wrote the below letter) I had to make my own version.
Recipes are rare and far in between so I had to go off piste and put the pieces together from various chatter and other novices attempts. It even seems to be kept under lock and key within the bulk industry with bakers from the famous four supermarkets receiving tubs full of the bread rub to slap on top of the tiger loafs without being privy to the contents. It is apparent that a rice flour based topping is used to create the distinctive crackled effect. Not the easiest thing to find in the supermarket…. I ended up with a little tube of pricey brown rice flour (same concept I figured). Some recipes use sesame oil for that special flavour so I added this both to the paste and my white loaf mix…. the result wasn’t quite nutty enough so would double up next time around….
Ingredients – dough
- 500g bread flour
- 4g yeast
- 8g salt
- 25g butter
- 2tsp sesame oil
- 280ml warm water
Ingredients – tiger paste
- 60g brown rice flour
- 8g yeast
- 1tsp golden caster sugar
- 2tsp sesame oil
- 50ml warm water
- Knead the dough ingredients together for 8minutes
- Rise for 45mins until doubles in size
- Knock back the dough and shape on a baking tray in a boule loaf shape
- Leave to rise for 2 hours in a warm place or overnight in the fridge
6. Bake in the oven at 200oC for 35-40mins and voila….