Tiger bread has always been a strong favourite of mine but, oddly enough, one that I had never tried to make. Last weekend the husband asked me if I could do one so I set out to give it a try. The 1st attempt didn’t have the sweet, closed crumb I love on this bread so I tried again this week, making some tweaks to the recipe. The end result was a lot more in line with the bread my taste buds remembered.
For the dough
500g Strong white bread flour (100%)
10g fresh yeast / 5g dried yeast (2% – 1%)
7g caster sugar (1.5%)
5g sea salt (1%)
35g butter, softened (7%)
160g water (32%)
160g full fat milk (32%)
For the topping
2g dried yeast
10g caster sugar
10g olive oil
75g rice or corn flour
- Bring the milk almost to the boil and let cool back to room temperature.
- Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left.
- Mix the water and milk.
- Tip onto your work surface and knead for 10 minutes (or use the dough hook attachment on your mixer for 5 min).
- Put the dough in a clean bowl, cover and allow to rise for about 1h or until double in size.
- Knock back the dough by gently kneading just 5 times to get the air out. Shape into a loaf and place in the floured proofing basket. Leave to rise, about 1h again.
- Preheat your oven to 200°C (fan 180°C, gas mark 6). Whisk all of the topping ingredients together until smooth.
- Tip the loaf onto a prepared baking sheet and spread the paste all over the top and sides of your loaf – use a palette knife or your hands.
- Bake for 35 minutes, until it’s golden brown and crackled and when you tap the base it sounds hollow.
- Cool on a wire rack.
Adapted from baking mad.