The Saturday Rewind. Tiger bread.

I love the marbled effect that you get on the crust of this loaf. It’s to do with the science, all you need to know is that the effect comes from a rice flour paste, applied before baking. I’ve posted this recipe many times before, but I think it deserves another spot. It’s so easy to do.

Here’s how to make Tiger bread.

First, make the bread dough as normal, these quantities will make one loaf of 860g and eight rolls of about 110g each. You might as well do both at once, they freeze perfectly and, if you’re making the paste, it’s just as easy to do a few more and use it all up.

For the dough

1000g Flour,

20g Yeast,

20g salt,

50g Oil, (I used Walnut Oil but Sesame or Olive would be just as nice)

650g lukewarm water.

Mix all the ingredients together and knead to develop the gluten. About 10 minutes by hand or 4-5 minutes in a mixer on slow-medium speed. Either way, check for a windowpane before leaving it to prove until doubled in size (1-2 hours).

While it’s proving, make the paste,

150g warm water
160g rice flour
5g yeast
30g oil
20g caster sugar
3g salt

Mix all the ingredients together and ensure that there are no lumps in the paste. Turn the oven on as appropriate to heat up to 240° C. After knocking back, dividing and shaping the main dough, leave it to rise for 20 minutes. Then GENTLY paint the paste on top of the part-risen dough with a pastry brush. Try not to deflate the dough too much. Leave it for another 20 minutes to continue rising before baking. The rolls will take about 18-20 minutes, the loaf around 40 minutes. The internal temperature should be at least 95° C when the loaves/rolls are baked. If you don’t have a thermometer, they will sound hollow when tapped on the base.

Here’s the science bit. Because it’s not flexible, the paste cracks as the loaf expands in the oven.

Here are some pictures of the pre-baked loaves and rolls, after pasting.

And this is how they look after baking.

I hope that’s inspired you to have a go. If you have any questions about the recipe or the method, just leave me a comment below and I’ll do my best to help.

Meanwhile, I’ll be back on Monday, with another #OpenBook blog hop, have a great weekend.