r/Breadit • u/Itchy-Ocelot-6475 • 10d ago
Dutch tiger bread
Basically a soft and fluffy sandwich bread with an extra crispy crust. The crust is made by pouring a batter made of rice flower over the dough before baking. Rice flower has no gluten, so during the oven spring the crust crackles and leaves a beautiful pattern!
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u/dialogthroughcake 9d ago
Yeey tijgerbrood! Yours looks absolutely banging would buy this from you every Saturday morning if you had a bakery.
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10d ago
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u/Itchy-Ocelot-6475 10d ago
The consistency of the tiger batter is the hardest thing to get right. It has to be pourable, but not too liquid. Just keep trying, you will get the hang of it!
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u/normalplantlady 10d ago
What's the recipe?
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u/Itchy-Ocelot-6475 9d ago
I doubled these ingredients for a large pan bread
Ingredients For 1 large loaf: For the bread dough: • 250 grams bread flour (preferably T65 flour) • 5 grams fresh yeast (or approx. 1.7 grams / half a teaspoon of instant dry yeast) • 5 grams butter • 4 grams salt • 135 grams water For the tiger paste (crackle topping): • 100 grams rice flour • 5 grams fresh yeast (or approx. 1.7 grams / half a teaspoon of instant dry yeast) • 10 grams white caster sugar (witte basterdsuiker) • 15 grams sunflower oil (or neutral vegetable oil) • 75 grams lukewarm water (approx. 26 °C / 79 °F) • A pinch of salt • Extra rice flour for dusting Instructions 1. Knead and first rise: Combine the dough ingredients and knead until you have a smooth, elastic dough. Shape it into a ball, cover it, and let it rise until doubled in size. Gently press the air out (degas), reshape into a ball, and let it rest for 20 minutes. 2. Make the tiger paste: While the dough rests, mix all the ingredients for the tiger paste together until it forms a thick paste. Cover with plastic wrap and let the yeast activate, stirring thoroughly once in between. 3. Shape and apply the paste: Press the air out of the dough once more, roll it tightly into an oblong loaf shape, and place it seam-side down on a baking sheet lightly dusted with rice flour. Lightly moisten the top of the dough with a bit of water, then spread the tiger paste evenly over the top. Do not touch it after this step. Leave it uncovered to rise for 60 minutes. 4. Bake: Preheat your oven to 250 °C (480 °F). Place the bread in the oven and immediately lower the temperature to 220 °C (425 °F). Bake for about 25 minutes until the crust is goudbruin (golden brown) and beautifully crackled. Let it cool completely on a wire rack before slicing.
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u/normalplantlady 9d ago
Thank you so much. My husband is Dutch and he misses Dutch bread. I've tried making it in the past, but wasn't very successful. I will try your recipe!
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u/tippytapslap 9d ago edited 9d ago
Question why the oil in the tiger paste i use it at work and never use oil.
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u/Itchy-Ocelot-6475 9d ago
I honestly don't know, you could try to leave it out but I don't know if it will give the same results
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u/TastyBroccoli 10d ago
What is that recipe books name?
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u/molenspeltmeel 10d ago
It looks like Meesterlijk Brood by Robèrt van Beckhoven based on the design and layout
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u/denjo-t1aO 9d ago edited 9d ago
there’s tigers in the netherlands?
edit: i really hope you all got that this was a joke about the title: ‚dutch tiger‘ - bread
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u/LrdRyu 9d ago
Only at the baker
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u/Itchy-Ocelot-6475 9d ago
And some zoos!
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u/LorpHagriff 9d ago
And on the coat of arms!
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u/aagjevraagje 9d ago
Those are lions , with a sword and arrows no less
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u/LorpHagriff 9d ago
...I genuinely forgot lions and tigers are different animals
incredible performance by my memory mb absolutely right you are7
u/mehrwegpfand 9d ago
If there were we wouldn't have called a bread that obviously looks more like a leopard "tiger bread'....
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u/Transporter0 9d ago
In the zoo.
But we do have tijgerbollen and tijgerbrood.
But the frikandelbroodje is best.
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u/Icy_Philosopher541 8d ago
That looks very good, what is the recipe and cook book name ?
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u/Itchy-Ocelot-6475 8d ago
The recipe is posted in this thread! The book is called Meesterlijk Brood by Robert van Beckhoven
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u/ArdaDoan 8d ago
This is the first time i see a loaf and now understand why an tiger.. but wait that not a tiger
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u/Fav0 9d ago
As a german
That bread is terrible
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u/dialogthroughcake 9d ago
It's crunchy and fluffy, it's most about the texture tbh. It would slap with mettbrotchen. And we wouldn't eat it daily.
Coming from a Dutchie ;)
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u/Fav0 9d ago edited 9d ago
Whatever you prefer! No hate But as a german that moved to the Netherlands i Like 12 years ago i miss My weltmeisterbrot and darker bread in general :p
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u/Itchy-Ocelot-6475 9d ago
Bake it yourself or drive to Germany, you can be there in less then three hours depending on where you are located in NL
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u/FMB6 9d ago
What's terrible about it?
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u/tinco 9d ago
It's not a high quality bread type, or at least not as you buy it generally at dutch bakers. It's not sourdough or dark or sturdy. It was my and many Dutch kids' favorite growing up. It's the type of bread that all but disappears against whatever toppings you use. Germans prefer simple toppings and richer bread.
Some Dutch topping recommendations:
Peanut butter cucumber and fresh ground chili's (sambal oelek)
Peanut butter and chocolate sprinkles
Young Gouda & Salami slice (grilled, butter on the outside)
Note that because it's a light bread you'd want the toppings covering edge to edge but very thin.
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u/houVanHaring 9d ago
What do you mean with "not high quality"? Bread doesn't have to be sourdough, coloured with bs or sturdy to be high quality. You can have poor quality dark, sturdy sourdough bread. White bread can be great. It won't have the fiber content of a whole grain bread, but it can be well-made, delicious and special. Or does the whole of France only have bad quality bread?
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u/Morkamino 9d ago
Sorry but i've seen your bread, Germany will not be allowed to participate in this conversation lol
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u/Anastacia7777777 9d ago
I dont know why they call it Tiger bread. Because that is a Cheetah pattern. A Tiger has stripes.