Tiger brot.
Servings: 8
For the dough:
- 500 g 500g strong white bread flour, plus extra for kneading
- 7 g sachet fast action yeast
- 1 1/2 tsp caster sugar
- 1 1/2 tsp fine sea salt
- 300-350 ml warm water
For the croust:
- 90 g rice flour
- 4 g fast action yeast
- 1/4 tsp salt
- 1 tsp caster sugar
- 1/2 tbsp sesame oil
- 90 ml warm water
Put in a bowl flour, sugar, salt and yeast.Make a well in the middle and pour water, as much as needed to knead.Knead for 8-10 minutes by hand or with a mixer.Put it in a warm place until it double, about 1 hour. Once it has risen knead again lightly and fold in three times.Cover with a towel and let it rise again about 45 minutes. Heat oven to 390°F.Whisk all the ingredients to make the croust and set aside for 5 minutes.Spread the mixture on the loaf with a palette knife or a food brush. Put in the oven in the middle rack for about 30-40 minutes.Let it cold completely before slicing.