Tiger Bread is named for the pattern that is made by the coating applied to the dough during its second prove. This results in an ultra crispy crust and is enhanced even more by the addition of steam to the beginning of the cook cycle.
This recipe is very adaptable. It can be shaped in a number of ways, from a regular sandwich loaf baked in a tin, to a boule or baguettes.
Recipe by Lauren Bavin, Cooking Technology Expert, Auckland
Add the yeast with the sugar to 100 ml of the water and leave 5 minutes until it becomes bubbly. (If you are using instant yeast and you know its still in good condition you can skip this step and add the yeast directly to the flour ).
Place the flour salt, and the yeast mixture into the bowl of a stand mixer with a dough hook attached, and add the rest of the water. Knead for at least 8 minutes until the dough is silky and elastic. When you pull the dough out it shouldnt break easily.
Place the dough in the oven on its prove cycle and prove for 40 minutes or until doubled in size.
While the dough is rising, mix the ingredients for the coating in a separate bowl. Add enough water to form a paste and leave to rest.
When the dough is doubled in size, remove and knock back and shape as desired and spread the coating over the top surface of the bread.
Lightly cover the shaped dough and rise for a further 40 minutes . The crust should have started to separate into its characteristic crackled look.
Preheat oven using Bottom and Fan Forced function or similar to 210C and cook bread for 18-30 minutes or until golden brown. Add a burst of steam at the beginning of the cook if available. The cooking time will depend on the size of the finished loaves (Baguettes will cook quicker than a large single loaf .