A bit of a first for me, tiger bread (a Dutch crust to some) but with a sourdough base. The fact it was sourdough is not so important, but personally I think this is one of the best loaves I have made in a long time. I also use a sourdough starter method which does not require a very active ferment, great for the occasional sourdough baker.
I mentioned in a recent post that I mostly keep my starter in the fridge. The problem is I then resent the ~3 days to get it back to life. So recently I have taken to hybrid bakes, a low activity starter with some extra yeast. For this loaf I reactivated my starter the night before, this way it was alive but not very lively. This way I use a lot of starter, 200g so substitue 100g from both the flour and water. Without the starter just use a standard 350g water 500g flour.
- 200g Sourdough starter
- 250g Water (slightly warm)
- 1 tsp Dried yeast
- 400g White bread flour
- 10g Salt
I whisked the starter with the warm water and the yeast, and left to rest for ~5 minutes. Then mix in the flour and salt, and knead – usual slap and fold method for 10 minutes.
I then left this to prove for about 3 hours somewhere warm. This is actually quite hard in our kitchen given how cold it is at the moment, so I went for the cup warmer of my coffee maker.
Knock the dough back and shape it into a boule and leave in a floured banneton for another 2-3 hours. With about 10 minutes to go start making the tiger topping.
- 2 tbsp Brown rice flour
- 2 tbsp Milk
- 1/2 tsp Dried yeast
- 1/2 tsp Golden syrup
Mix this all together into a light paste and leave for 5 minutes. Turn out the dough and paint with the tiger mixture, then slash as desired.
Bake for about 40 minutes – high heat at first then knock it down after 10 minutes.
The result should be a really soft crumb with a crusty finish which has a little sweet kick to it. I am so going to be making this again.