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Tiger brot.

Servings: 8

Ingredients

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

Instructions

  • 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.