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Tiger Bread Recipe

Tiger bread is a distinctive artisan loaf. Its unique taste and yeastly creative crust, It makes it very hard for other loafs to compete with its original, natural beauty.   Tiger Bread is also known as Giraffe Bread. Try this recipe if you want to impress with your skills or simply treat yourself with a special loaf.

Important Information

Time

Servings

Process

3-4 hours preparation

25-30 mins baking

Process

Servings

Process

Easy but lengthy

Servings

Servings

Serve with

One 900g loaf, or 

Two 450g loafs, or

Six 150g buns

Serve with

Allergen Information

Serve with

Meats and Cheeses

Allergen Information

Allergen Information

Allergen Information

Gluten

Sesame

Tiger Bread Recipe Ingredients

Dough Ingredients


  • 410ml warm water (33 Celsius)
  • 600g strong white bread flour
  • 15ml toasted sesame seed oil
  • 1 tsp of dry instant yeast or 10g of fresh baker's yeast
  • 1 tsp artisan salt
  • 1 tsp sugar


Paste to create the famous Tiger Bread pattern 

  • 90ml warm water (33 Celsius)
  • 2 tsp dry instant yeast or 20g of fresh baker's yeast
  • 2 tsp toasted sesame seed oil
  • 75g rice flour
  • 2 tsp sugar

Method

Mixing

  • Mix the dry ingredients in a mixing bowl.
  • Add the water and sesame oil to the dry bread mix. 
  • Combine and cover for 20 minutes.

Kneading

  • Knead the dough in the bowl for 20 seconds – yes it sounds silly but please stick to the instructions. So again, resist any temptations to knead the dough for more than 20 seconds.
  • Return to the mixing bowl, cover and leave for 20 mins.
  • Repeat previous the previous step twice - always maintaining the 20 seconds kneading and 20 minutes resting at each round.

Proofing and Making the paste

  • Leave the dough until it has risen 50%. 
  • Wait until the dough is risen 40% before you mix together the Tiger Bread paste ingredients. The paste contains yeast, so you don’t want it to over ferment.
  • Cover the paste for few minutes until the dough is ready to be brushed.

Shaping and Second proofing

  • Turn the dough onto floured worktop. 
  • Knead for couple of minutes and shape into oblong batard(s). 
  • Place the loaf(s) on a baking paper and put it on a baking tray.
  • Let the loaf or loaf(s) rest until they have risen 50%

Adding the paste and Third proofing

  • Generously brush the loaf(s) with the paste. Make sure it is all covered. 
  • Cover the loaf(s) with a Cloche and leave it to rise for the second time. Also, by 50%

Baking

  • Put the loaf(s) in the oven.
  • Add a good 500ml of boiling water to the tray in the bottom of the oven. The loaf(s) needs good amount of steam in the first 15 minutes of baking. Make sure you remove the water tray after 15 minutes.
  • Bake for 25-30 minutes, until the crust is cracked and the colour is golden brown.
  • Cool on a cooling rack for one hour.

Enjoy and Share your experience!

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