The Mecca of all bread must be the tiger bread. I could more than easily devour a loaf freshly baked and the supermarkets do a great job at tempting me all the time. (Except when they call it giraffe bread, which it does look more like)
No, tiger bread is called tiger bread because lion bread wouldn’t sound as cool. As far as I’m concerned, tiger bread was always the ultimate goal in my doughy endeavours. After my more recent efforts, I thought I was ready to take it on.
500g Strong Flour (using Leckford Estate again)
7g Dry Active Yeast
3tbs Sesame Seed Oil
300ml Tepid Water
150ml Tepid Water
I made the dough like my previous white, mixing the ingredients with the water excluding the salt and some water. Leaving the dough for 30min then adding remaining water and salt.
A note about the water. To make ‘tepid’ water, I’m using one third boiling water and two thirds tap water.
The results were extremely pleasing. The bread rose and the tiger effect worked really well. Inside, the bread was soft and the top was crusty. It was like a supermarket one. I was so pleased.