Mega crunchy crust wrapped around a soft white bread. Tiger bread tastes as good as it looks.
Makes one generous loaf
Prep Time: 20 minutes + 2 hours proving time
Cook Time: 35 minutes
Ingredients
500g strong white bread flour, plus extra for dusting
7g sachet of yeast
1 tsp sugar
1 tsp salt
A sprinkle of cornflour
For the crust:
90g rice flour
1/2 sachet of yeast
1/4 tsp salt
1 tsp golden caster sugar
1/2 Tbsp sesame oil
80 mls water
Method
Fill a mixing jug with 300ml of lukewarm water. Add the sachet of yeast and the sugar and stir lightly. Let it sit for 5-10 minutes for the yeast to activate.
Add the flour to a large mixing bowl. Make a well in the middle of the flour and slowly pour in the water, mixing the flour into the liquid as you go.
Bring the dough together with your hands and then turn it out onto a lightly floured, non-stick surface. Knead the dough for 10 minutes, sprinkling more flour onto your hands and your kneading surface whenever the dough become too sticky.
Lightly oil a large mixing bowl, put the dough in the bowl, cover with cling film and leave it to prove for an hour or so. It should double in size.
Tip the dough back out, setting the cling film aside for reuse, and punch it down. Shape it into an oval by tucking two sides underneath and gently manipulating the dough. Sit it on a baking tray dusted with cornflour and cover it with the cling film. Leave it to prove for another hour until it doubles in size again.
Heat the oven to 180°C.
Mix the crust ingredients together into a fairly thick paste. Let it rest for a few minutes, then gently spread the mixture as evenly as possible over the top of your loaf.
Bake for 35 minutes or until the loaf sounds hollow when the base is tapped. It should also turn golden brown with a nice crackle through the crust.
Remove from the oven and transfer to a wire rack to cool completely before eating.
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