In order to get the nice crack effect, you have to apply paste on top of the white bread, the paste is making using rice flour .
The paste volume provided in the recipe is way too much, so I have reduced to 1/3 in below recipe.
This Tiger bread tasted like baguette, it has crusty on the outside and soft bread inside. You can simply re-heat it at 200C for 3mins to get back the crusty skin. We finished off the two big bread at the same day together with Chicken with 40 cloves garlic.
Tiger bread 老虎面包
For the white dough bread500g high protein flour or bread flour (I use unbleached high protein flour)1 and 1/2tsp fine sea salt2tsp instant yeast5tsp olive oil300ml water
For the paste60g rice flour20g plain flour1/2tsp fine sea salt10g sugar70ml water1tsp instant yeast
- For the white dough bread, mix all ingredients together, knead till smooth and elastic dough (I use KA mixer,take about 20mins). Set aside to rise to double (30mins).
- While the dough is proving, about 20mins, start prepare the paste, mix all ingredients in a mixing bowl, mix till a paste.
- Divide bread dough into two, shape into ball, place it seam-side down on the lined tray. Paint the whole of each loaf thinly with the paste and leave to prove for 30mins.
- Bake in a pre-heated oven at 230C for 5mins, reduce to 200C continue to bake for 20mins or until golden brown. Remove from the oven, brush unsalted butter on the surface of the bread as to glaze it.Recipe adapted from cookbook “Bread revolution” with changes, by Sonia a.k.a Nasi Lemak Lover