Once cracks are visible on the surface, it’s ready for the oven. Once pasted, continue to proof for another 15 minutes, this allows time for the paste to adhere to the dough and start to “crack”. Gently distribute it over the surface, but be careful not to damage the dough. When the bloomers are ¾ proofed, apply the paste using a brush or by hand. Allow to rest for 5-10 minutes for the yeast to activate. Gradually add more water a little at a time to create a thick batter. Add the oil and a tablespoon of warm water to start with and whisk. Except the oil and the water, add all the paste ingredients to a bowl. 9) Prepare the pasteĪfter 30 minutes (½ proofed) start making the tiger paste. Preheat to 250C (480F) with a baking stone above a lipped baking sheet. You should consider preheating the oven at around this point. 8) Final shape and riseįinal shape following the bloomer final shape and leave to proof on a dusted wooden board or a baking sheet lined with baking paper. Pre-shape the pieces into round balls and allow to rest for ten minutes. Divide the dough into 2 even weights, which should be around 485g – 500g. Remove the dough from the bowl using a dough scraper onto a lightly flour dusted area of a workbench. 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. Knock back the dough or complete a stretch and fold. Put the dough into a mixing bowl, cover, and leave to rest in the fridge for one hour. At the end of this the dough should be reasonably stiff, with signs of a strong gluten network appearing. Take the dough onto the table and knead as fast as you can for 7 more minutes. If it’s cooler than 26C (78F) cover and leave at room temperature. Put the dough into a bowl and take a temperature reading if it’s above 26C (78F) cover and put it in the fridge. Then increase the speed and knead for another 5 minutes. Mix on slow speed 7 minutes, until the dough is nice and elastic. Using a dough mixer:Īdd the ingredients into a dough mixer with a dough hook.
Continue for 8 minutes and then put the dough back in the bowl, in the fridge for 10 minutes. After a minute or so, take the dough onto the table and use some long stretching motions to gently knead the dough.
2) Start kneading!!Īdd the ingredients into a mixing bowl and use a plastic dough scraper around the edges of the bowl to combine the ingredients. Weigh the ingredients, keeping the dry ones separated from the wet.
#Dutch crunch bread loaf recipe how to#
How to make tiger bread (Dutch bread) 1) Weigh the ingredients If you want to change the size of the recipe, use the bakers formula. Remove 20 grams of water from the recipe. In this case, warm 20 grams of water to 35C (95F) – no higher! Add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast.Īctive dried yeast needs to be activated before use.
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