Busby's Bakery School

Tiger Bread Recipe

Tiger bread recipe

medium

4 hours

UK

This is a real artisan tiger bread recipe. For the best tiger bread you should have the best dough, the right proofing times and the best tiger paste.


I've tested loads of different techniques and found the best method using ingredients you can easily find in the supermarket. Tiger bread is really rewarding to make yourself, especially when the tiger paste cracks real nicely!



Ingredients


Dough:

    600g  White bread flour


    408g  Water 


     13g   Fresh yeast (6g dried yeast)


     10g   Salt



For the tiger paste:

     90g  Rice flour


    15g  Caster sugar


      4g  Table salt


      5g  Sesame oil


     3g   Fresh yeast (2g dried yeast)


 1 cup  Warm water (32C 90F)


1

Weigh the ingredientes, keeping the dry ones separated from the wet. If using dried yeast, mix with the water, whisk and leave to stand for 5 minutes first.

2

Add the ingredients and mix slowly for 7-9 minutes until the dough is nice and elastic. Place in a bowl, cover, and rest in the fridge for ten minutes. Take back out onto the table and knead as fast as you can for another 7 minutes. Again, put the dough into the bowl, cover and place back in the fridge.

3

Allow the dough to rest in the fridge, this time for one hour. Then knock back the do or complete a stretch and fold. Take a temperature reading of the dough, if it’s above 26C (78F) place it back in the fridge, if it’s cooler then leave it out on the table, covered for another hour. Preheat the oven with a baking stone to 250C (480F).

4

Remove the dough from the bowl using a dough scraper onto a lightly flour dusted area of a workbench. Divide the dough into 2 even weights, which should be around 485g - 500g. Pre-shape the pieces into round balls and allow to rest for ten minutes. 

5

Final shape following the bloomer final mold and leave to proof on a dusted wooden board or a baking sheet lined with baking paper.

6

After 30 minutes (½ proofed) start making the tiger paste. Add all the ingredients to a bowl except the oil and the water. Add the oil and about a tablespoon of water and whisk. Gradually add enough water to create a thick batter. Allow to rest for 5-10 minutes to allow the yeast to activate.

7

When the bloomers are ¾ proofed, apply the paste using your hand to gently distribute over the surface. Be careful not to damage the dough. Continue to proof for another 15-20 minutes, this allows time for the paste to adhere to the dough and start to “crack”. 

8

Once cracks are visible on the surface it is ready for the oven. place in a 250C (480F) oven, dropping to 230C (450F) once the bread’s in and bake for 30-35 minutes adding plenty of steam at the start until the right colour has been achieved. Take out the oven and allow to cool, the cracks in the tiger bread will be more defined after cooling.

Method using a dough mixer


1

Weigh the ingredientes, keeping the dry ones separated from the wet. If using dried yeast, mix with the water, whisk and leave to stand for 5 minutes first.

2

Add the ingredients into a dough mixer with a dough hook. Mix on slow speed 7 minutes, until the dough is nice and elastic. Then increase the speed and knead for another 5 minutes. Put the dough into a bowl and take a temperature reading if it’s above 26C (78F) cover and put it in the fridge. If it’s cooler than 26C (78F) cover and leave at room temperature.

3

Allow the dough to rest for one hour. Then knock back the do or complete a stretch and fold. Take a temperature reading of the dough, if it’s above 26C (78F) place it back in the fridge, if it’s cooler then leave it out on the table. The dough should be covered and left for further hour. 

4

Remove the dough from the bowl using a dough scraper onto a lightly flour dusted area of a workbench. Divide the dough into 2 even weights, which should be around 485g - 500g. Pre-shape the pieces into round balls and allow to rest for ten minutes. 

5

Final shape following the bloomer final mold and leave to proof on a dusted wooden board or a baking sheet lined with baking paper.

6

After 30 minutes (½ proofed) start making the tiger paste. Add all the ingredients to a bowl except the oil and the water. Add the oil and about a tablespoon of water and whisk. Gradually add enough water to create a thick batter. Allow to rest for 5-10 minutes to allow the yeast to activate.

7

When the bloomers are ¾ proofed, apply the paste using your hand to gently distribute over the surface. Be careful not to damage the dough. Continue to proof for another 15-20 minutes, this allows time for the paste to adhere to the dough and start to “crack”. 

8

Once cracks are visible on the surface it is ready for the oven. place in a 250C (480F) oven, dropping to 230C (450F) once the bread’s in and bake for 30-35 minutes adding plenty of steam at the start until the right colour has been achieved. Take out the oven and allow to cool, the cracks in the tiger bread will be more defined after cooling.

How to make tiger bread video lesson


Top tips for the best tiger bread


If you want to change the batch size or make the two other breads shown in the video use the bakers formula. This is a spreadsheet that you can download which changes the recipe ingredients depending on the amount of dough that you need.

The cracks in the tiger bread will be more defined after cooling.

If you are using steam its best practice to open the oven door to let the steam out after 20-25 minutes. This helps with the colour and texture of the crust.

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