RECIPE FOR AUTHENTIC DUTCH WHITE TIGER BREAD
This recipe comes from an old Dutch professional bakery book from 1964
Ingredients:
500 g wheat flour
230 ml water, the correct water temperature determines your dough temperature
10 g fresh yeast or 7 g dry yeast
6 g salt
5 g fat, such as margarine (for tenderness) or butter (for flavor). A combination is also possible.
Dough temperature after kneading:
24 to 25 degrees
Tiger paste:
100 g rice flour or 70 g rice flour and 30 g fine breadcrumbs
6 g sugar
6 g oil
2 g salt
2 g fresh yeast or 1 g dry yeast
100 ml water (water temperature at 30 degrees). The amount of water depends on the thickness of the tiger paste. It shouldn’t be too thin.
The tiger paste can be kept covered in the refrigerator for up to 3 days.
Method:
Knead the specified ingredients into a supple, firm dough until you can pull a thin membrane (windowpane test). Shape it into a ball.
Let it rise for 30 minutes at room temperature in a bowl greased with vegetable oil, olive oil, or lightly dusted with flour. Cover with bubble wrap, cling film, or a damp tea towel. This is called the bulk rise.
Now prepare the tiger paste.
Next, knock back/flatten the dough to degas it. Then roll the dough into a point shape.
Let it rise for 30 minutes at room temperature on a flour-dusted cutting board, covered with bubble wrap, cling film, or a damp tea towel.
After this, knock back/flatten (degas) again. Then shape it like a bloomer loaf, rolling it out nice and evenly. Don’t make it too long and avoid making the ends thicker than the middle.
Let it rise for 60 minutes at room temperature on a flour-dusted cutting board, covered with bubble wrap, cling film, or a damp tea towel.
After 15 minutes, transfer the dough to a baking tray dusted with rice flour or wheat flour. Spread the tiger paste onto the dough using a coarse brush.
Let it stand for 45 minutes at room temperature.
The times above are a guide. The dough is always leading! Practice makes perfect!
Remember: WELL-RISEN DOUGH IS PRAISED DOUGH!
Baking:
Preheat the oven, with DeSh~Steam, well to 240 degrees.
Place the dough in the oven, pour water onto the DeSh~Steam, and close the oven door.
Lower the baking temperature to 190/200 degrees. The baking temperature depends on how hot your oven runs. You know your own oven best, so this requires some experimentation.
Baking time: 30 to 32 minutes.
Tip:
At the end of the baking time, leave the oven door open for 2 to 3 minutes for an even crispier, thinner crust. All the moisture you put into the oven must also come back out.
Happy baking!