"Tiger" bread

Category: Sourdough bread
Tiger bread

Ingredients

Wheat flour sourdough 50 g
Pressed yeast 10 g
Water 275 ml
Egg 1 PC
Butter 40 g
Salt 10 g
Sugar 25 g
Wheat flour 500 g

Cooking method

  • Mix all ingredients in a food processor and knead
  • 2 min at 2nd speed and
  • 10 minutes at 4th speed.
  • Leave for fermentation for 30-40 minutes at t = +25 ° С
  • Divide the dough into pieces and roll into a ball.
  • Preliminary proofing - 10 minutes.
  • Form two oblong blanks of equal weight or 4 round blanks for buns.
  • Place on a greased baking sheet or parchment paper.
  • Proofing lasts until the volume increases by 3 times.
  • After proving (20 minutes before baking), grease the workpieces prepared in advance for 45-60 minutes with glaze:
  • "Decorative glaze":
  • (this is just a coating with flour that has no gluten)
  • Rice flour - 50g
  • Sesame oil - 3 g
  • Sugar 6 g
  • Salt 1 g
  • Pressed yeast 3 g
  • Water 60 ml
  • Pour warm water into a bowl, add yeast and whisk until frothy, then add other ingredients and stir until smooth dough is obtained.
  • Leave to rise under the lid in a warm place on 45...60 min.
  • When the glaze looks like a creamy paste, apply it to the surface of the workpiece. And don't forget, the glaze temperature must be higher than the dough temperature.
  • Bake with low steam for 25-30 minutes at + 200 ° C.
  • Check the readiness of the baked goods by tapping the bottom of the bread.
  • I checked with a temperature probe.
  • Allow to cool on a wire rack.
  • Tiger bread

Note

The recipe base is here:
🔗

In England this bread is called Tigrov
In the Netherlands - Dutch crisis
In the USA - it bears the name THE DRAGON!

Bread with a faint smell and a rather peculiar taste!
It has a grumpy appearance, but soft on the inside.
Nice dense crumb, slightly sweet taste with milky-buttery overtones.
Obedient, pleasant, elastic, tender dough.
Try, you will not regret .

metel_007
It looks very interesting, I would like to try it, but I am not friends with sourdough yet (I simply do not have it). Maybe you can do something with yeast? Dry or pressed?
Axioma
Quote: metel_007

... Maybe you can do something with yeast? Dry or pressed? ..
metel_007
Can.
Try adding 50 g of wheat flour and 2 tablespoons of water to the dough instead of sourdough.
Increase the proportion of compressed yeast in the dough to 17 g.
Here is my next attempt at large buns:
Tiger bread
It should be noted that the taste of this bread is different from the previous one.
For me, it was fundamentally to achieve an unusual appearance - on the left, glaze with rice flour, and darker next to it, with buckwheat
This glaze can be applied to any dough pieces, for example, Kaiser buns
For the same successful, proven loaf in a bread maker.
And next time I will experiment with corn, and then with soy flour

metel_007
Thank you very much, I will definitely try.
artemist
Nice bread turned out.
But he reminded of a crocodile and not a tiger
mamoth
Very beautiful and definitely delicious bread!
I immediately wanted to eat it!
Looks like a leopard skin!
I wonder how long it takes to study. to bake such a miracle!
Axioma
Quote: mamoth

... I wonder how long you need to learn. to bake such a miracle!
I believe the term LONG - a relative concept.
I envy those who have devoted their whole lives to baking Bread.
In April, I will celebrate the first anniversary (I think not the last) of doing what I love - baking bread, delicious and sometimes beautiful. I remember how I rejoiced at the first successful loaves of bread in a bread machine, I was ready to dance with pleasure.
Now I can safely say that I gradually cooled down to baking in a bread maker - they deprive that creativity and craving for perfection that baking in the oven allows, and in particular, with sourdough.
Sometimes I want to talk to my bread as a living being, to whom I give the warmth of my hands, care and love.
Tiger bread is my first separate topic on this forum ...
I assure you that this bread will not upset anyone either in taste or in appearance:

Tiger bread
If sourdough scares someone off, try baking Tiger bread without sourdough:

Dough :
Wheat flour / grade - 500 g
Water -250 ml
Butter - 25 g
Sugar - 5 g
Pressed yeast - 17 g
Salt - 10 g

Glaze:
200 ml warm water (25-30 º С)
4 g dry yeast
150 g rice flour
2 g salt
20 ml sunflower oil
20 g sugar

Pour warm water into a bowl, add yeast and whisk until frothy, then add other ingredients and mix well until you get a creamy dough.

Cover and leave in a warm place (24-26 ° C) to come up for 2-2.5 hours.

You can make the icing before baking and to slow down the fermentation process by placing it in the refrigerator if timing is an issue.

Tiger bread Tiger bread
It's sad with you, dear members of the forum, to part ...
But I stay with my favorite favorite bread - "Tiger"!

Goodbye.
Luysia
Quote: AXIOMA

If sourdough scares someone off, try baking Tiger bread without sourdough:

This is what you needed!

Somehow I was not "mature enough" to starter cultures, but I really liked the bread!
Judecator
I have been reading the forum for a long time. But when I heard about tiger bread, I decided to google it and ... That's right, only here I found this information. I could not resist and decided to register for words of gratitude. Many thanks to AXIOMA for their work and an intelligible recipe, for the weekend I will try to create this miracle! One can feel a thorough approach to business. This site is mainly for lovers of baking bread (I include myself as such), but this person, in my opinion, is a professional. Hats off to you!
mazharik
Well I've tried it. I like it. Tender
IRR
AXIOMA, tell me, pzhl, and what can replace glazed rice flour? I was very interested in the recipe. Maybe I could find it in baby food?
Gypsy
Beautiful bread!

but it seems to me that you can make the glaze from any flour and even without yeast, the feeling that it will crack almost the same the other day I will try on what kind of buns thread.
Axioma
Quote: IRR

AXIOMA, tell me, pzhl, and what can replace glazed rice flour? I was very interested in the recipe. Maybe I could find it in baby food?
Good day, IIR.
Rice flour can be replaced with buckwheat, soy or corn flour, in a word - gluten-free flour. But my attempts to diversify the color of the glaze suggest that there is no alternative to rice flour.
Judge for yourself - a photo from my archive - preparation of tiger bread with buckwheat flour in the foreground:
Tiger bread
And here's the result:
Tiger bread
I got something ugly with corn and even more so with soy flour.
If the METRO wholesale store is far from you, where they offer customers such rice flour:
Tiger bread
Do this - it is enough to have a coffee grinder at home to grind 100 grams of white rice
Axioma
Then IIR:
This bread with cornmeal glaze, enough in retail:
Tiger bread
And this one with soy flour glaze, I bought it in the diet food department
Tiger bread
Why a red tint? RIDDLE! It's not for nothing that the packaging lacks the label "Non-GMO"
Summer resident
Soy flour in baked goods always gives a reddish tint. This is her feature
Axioma
Quote: gypsy

Beautiful bread!
but it seems to me that it is possible to make glaze from any flour and even without yeast, the feeling that it will crack almost the same the other day I will try on what kind of buns thread.
Gypsy DO NOT GET IT! I'm sure!
Glaze is just a coating that does not have gluten, and the dough consists of wheat flour, where ~ 10-12% protein. Due to this difference, the release of internal tension occurs during baking and during the first minutes of baking.
Here is the colored bread in Spain in the TESKO store:
Tiger bread
Recommended Tiger paste consists of rice flour, water, yeast, sugar and vegetable rapeseed oil salt (including hydrogenated oils, palm fats),
Agents E300, E920, maltose E300, emulsifier E471, stabilizer E450, barley malt, agents (L-cysteine, ascorbic acid, E920)
Difficult, isn't it?
My frosting is much easier
But before getting to this stage, I baked bread without lubrication:
Tiger bread
The taste is unique!

Axioma
Quote: Summer resident

Soy flour in baked goods always gives a reddish tint. This is her feature
Summer resident , already agree with you.
Everything is clear if you look at the color of my bread with soy flour and Spanish from the website there is almost no difference in color.
Gypsy
Quote: AXIOMA

Gypsy DO NOT GET IT! I'm sure!
Glaze is just a coating that does not have gluten, and the dough consists of wheat flour, where ~ 10-12% protein. Due to this difference, the release of internal tension occurs during baking and during the first minutes of baking.
Okay, will ground millet work? In general, I meant any flour without yeast, because I just did not understand yet why yeast is in the glaze
Axioma
Gypsy , Goodnight!
Why complicate things?
I learned that all grains Besides already listed by me,
rice, soybeans, corn and buckwheat contain gluten.
A low content of yeast is necessary to obtain a pasty mass of glaze.
Such a state of it makes it possible to freely apply the glaze with a brush over the delicate dough without damaging it.
Gypsy
Goodnight!
Quote: AXIOMA


Why complicate things?
So this .. wanted to simplify

Quote: AXIOMA
A low content of yeast is necessary to obtain a pasty mass of glaze.
Such a state of it makes it possible to freely apply the glaze with a brush over the delicate dough without damaging it.

Yeah, now everything is clear. Thank you
Axioma
"Tiger" bread with Parmesan cheese:

Tiger breadTiger breadTiger bread
luchok
AXIOMAwhat beauty
and what recipe do you use the leaven? I copied the recipe for myself, we will try
I have cornmeal, but what color does it get? probably very light ??
Axioma
Quote: luchok

AXIOMA, what a beauty ...
luchok!
Thank you for your kind words!

Quote: luchok

... and what recipe do you use the leaven?
Here is the leaven that I have kept in the refrigerator for over two months!
Spontaneous fermentation starter from Francisco Tejero:

1 DAY:

50 g wheat flour
25 ml of drinking water at room temperature
Total: 75 gr
Fermentation 22 ... 24 hours at room temperature

2nd DAY:

75 g of mass from 1 day
75 g wheat flour
50 ml water at room temperature
Total: 200 gr
Fermentation 24 hours at room temperature

3rd DAY:


200 g of mass from 2 days
200 gr flour
120 ml water at room temperature
5 g salt
Total: 525 gr
Fermentation 24 hours at room temperature

4 DAY:


525 g from 3 days
2,000 gr medium-strength flour
1200 ml water at room temperature
40 grams of salt
Total: 3765 grams of mass.

Of all the resulting sourdough, 3240 g can be used for making bread, and the remaining 525 g of mass for restoring the sourdough (if you repeat everything as in 4 Th Day).

This starter is used by adding 25% to the amount of flour in the recipe. For example, if the recipe contains only 500 grams of flour, you can add 125 grams of sourdough.
Nutritious, tasty and aromatic bread is made with THIS sourdough.

Quote: luchok

... I have cornmeal, but what color does it get? probably very light ??

Personally, I was satisfied only glaze on rice flour ...
luchok
Day 4, to be honest, scares how to knead such an amount, where to store it later, especially if I eat bread for 400 grams of flour for three or four days.
I understood about rice flour - we will look
Axioma
Quote: luchok

Day 4 is, frankly, scary in what to knead such an amount, where to store it later

Hello, luchok .
Divide the volume of the 4th day into two parts - your fear will be 2 times less.
That's what I do. I carry out the batch in a combine.
Namely:
4 DAY:

263 g from 3 days (with the 2nd half you can GROW without regret! - think, flour and water)
1000 gr medium-strength flour
600 ml water at room temperature
20 grams of salt

but WHAT will be the leaven!
Fed with rye flour - and ready-made rye sourdough. And it is stored for a long time, even on the balcony.
I assure you: you will soon forget about other leavens
mazharik
No, there is such a recipe for me to not make it! And the view is awesome!
luchok
Today I baked it - I ground rice in a coffee grinder to cover it, I took my rye sourdough, and transferred some of it to wheat.
That's what I did:

Tiger bread

the look is not very "tiger-like", AXIOMA, and you can in more detail how to apply the glaze correctly, how thick, so that it is as beautiful as yours ??
the taste is good white bread, I am indifferent to white bread, but my husband appreciated it - he said good bread
Axioma
Good evening, luchok !
No special skill is required in applying glaze.
Take a pastry brush and apply evenly on the surface of the loaf as thin as possible, but without gaps and gaps.
I'll try to explain clearly in the photo:
Tiger bread
The upper loaf is already fully glazed, and the lower one is barely half.
Excessive thickness of the glaze will only harm - when the dough is raised, it takes much more effort to break the dense glaze. And if the leaven is weak, you will not see the typical tiger pattern.
Tiger bread
Here you can see that the dough did not quite cope with the task of breaking the applied lubricant.
And you, as I understand it, just transferred rye to wheat .. And to feed ?! And more than once! It is better to use the original sourdough from Francisco Tahero for tiger bread! I have it, today - universal: if you want a sour-milk starter, feed with whey and flour, you want a rye starter, feed with water and rye flour, etc.
This is how the glaze usually looks like jelly
Tiger bread
And here are the blanks for tiger bread:
Tiger bread Tiger bread
luchok, I believe you will succeed!
lmalish
Though I am a beginner "baker", but brave enough
So I decided to try to concoct such beauty, but questions arose ...:
1. Can you replace pressed yeast with dry fast-acting yeast? (In what proportion to replace?)
2. After fermentation in a food processor (30-40 minutes), what is the best way to remove the dough? Do you need to lubricate your hands with something (flour / oil)? Or does it shake itself out without any problems?
3.What does it mean: Divide the dough into pieces and roll into the ball.?
4.Do I understand correctly that after preliminary proofing (10 minutes),
having formed two oblong blanks of equal weight and laid on a baking sheet, there should be one more proofing before increasing in volume by 3 times (how much time?). And after proofing, grease the workpieces with glaze and let stand for 20 minutes before baking?
5. I read that sesame oil can be replaced with olive oil ... is it acceptable in this recipe, or is it still better to find sesame oil (for glaze)?
6. and what does it mean to bake with a little steam?
Axioma
Quote: lmalish

Though I am a beginner "baker", but brave enough
So I decided to try to concoct such beauty, but questions arose ...:
1. Can you replace pressed yeast with dry fast-acting yeast? (In what proportion to replace?) ...
I will try to answer a bold enough, but novice baker.
Dry fast-acting yeast can be replaced with fresh pressed yeast, increasing its amount by exactly THREE times.
If the recipe indicates dry yeast 3 grams (1 tsp), then you can safely lay 9 grams of fresh.

Quote: lmalish


... 2. after fermentation in a food processor (30-40 minutes) what is the best way to pull out the dough? Do you need to lubricate your hands with something (flour / oil)? Or does it shake itself out without any problems? ..

You can transfer the dough for pre-fermentation (fermentation) from the processor vat (combine) into any suitable dish for 30-40 minutes. Do not forget to cover the dishes with the dough with a napkin so that the dough does not dry out during this time! You don't need to grease your hands or dough.

Quote: lmalish


... 3. which means: Divide the dough into pieces and roll into the ball.?..

Weigh the entire dough on a scale and divide the resulting figure by 2 or 4, depending on whether you decide to bake 2 loaves or 4 rolls.
Then fold each piece of dough several times in “Stretch and fold”, which literally means “Stretch and fold”.
See details here:


🔗
If you have expressed a desire to bake buns, shape from a quarter of the dough, rolling a round ball from the sides with your hands, as shown in my photo above (previous post).

On the 4th question, you understood everything correctly. The time it takes to increase the dough by 3 times depends on the temperature where you will observe its rise.

Quote: lmalish


...5. I read that sesame oil can be replaced with olive oil ... is it acceptable in this recipe or is it still better to find sesame oil (for glaze)? ..

Changing the oil is quite acceptable, but it is BETTER (the smell is captivating!) To use sesame oil. It is available in small packages, even in pharmacies.

Quote: lmalish


... 6. and what does it mean: Bake with a little steam? ..

Watch here:
🔗
Elmar
And why does the section on sourdough bread say about adding yeast to the recipe, for example, pressed? Hey! Share some recipes for baking wheat bread in HP Ranasonik on sourdough!
Krasavishna
And to me it looks like the mouth of a volcano
Anna in the Forest
AXIOMAwhat a spectacular bread! do YOU ​​think it is possible to make the glaze without yeast, with sourdough ?.
Viki
Anna, it must be tried to find out.
And AXIOMA left us. A year already .... Looks out of love
Anna in the Forest
verbitzckaya
Bomb theme. I already tried to do something. Everything works out
OxanaSh
Hello ! Today I have finally registered on the site. And it's time to say with your photos a huge salvation to all of you! I learned from the "bushes" to bake wonderful bread.
This bread is not leavened, but brindle color!
Tiger bread
Admin

Oksana, it's good that we got out of the bushes on the forum!
And the bread is very beautiful, CONGRATULATIONS!
Viki
Oksana, welcome to the forum!
OxanaSh
Here's another tiger! How nice to see the amazement on the faces of the guests at the sight of such a piece of bread!

Tiger bread
Arnica
Good evening!
I baked bread today. But for some reason there is no picture: girl_in_dreamsв What could be the reason? I smeared it with oatmeal, there was no other. I think it’s not because of the shaving brush.
Tiger bread
Crown
Arnica, rather, in it you greased the bread late and the dough did not rise, and the drawing is obtained precisely because of the rapid rise and breaking of the crust from the glaze.
Arnica
Maybe. Probably did not understand how much to lubricate.
I was waiting for it to triple, and this is an indicator of when to send it to the oven, probably.
Thank you! I'll know!
Maroshka
For a long time I have been baking bread according to this recipe. Really like. True, I have more "LEOPARD" THAN "TIGER")))
here homemade rice-buckwheat flour for glaze
Tiger bread
and here glaze from purchased rice flour
Tiger bread
I usually make half a portion, on 1 baking sheet. From a whole portion of bread does not fit on a baking sheet)) and grows together with me, so I do half

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