Change to hook attachment and knead for another 3 minutes or until the dough comes together.This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough. Using the paddle attachment, mix for 2 minutes or until all incorporated. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.Tear the stiff starter and yudane dough into pieces first. Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.The starter should look smooth and round dome. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. It took about 8 - 9 hours depending on your starter. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. Cover and let it ferment until tripled.Mix with paddle attachment until well mixed and all come together. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.Cling film and leave on the counter for at least 4 hours or overnight in the fridge.Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour. If you are looking for more bread recipes try: Spicy & Smoky 8 Strand Plaited Loaf from Jen’s Food, Coconut Muesli Bread from Recipes from A Pantry, How To Make Cobnut Bread (Hazelnut) from Kavey Eats or Spelt & Wholemeal No-knead Loaf from Fab Food 4 All. Tiger bread is also great to bake with kids – my daughters were very excited to see how the crust was cracking in the oven. If you like you can use food processor, instead of hands, to knead the dough. Tiger bread bread rolls are made exactly the same way, just divide dough into lots of smaller pieces and place on a baking tray. Place them in the oven and bake for about 35 minutes until golden brown.Īdd ½ tsp of Marmite, Vegemite or any other brand of yeast extract to the topping mixture for the flavour more resembling tiger bread from UK supermarkets.Use back of the soon to spread the paste on the top of risen loaves.In a small mixing bowl whisk until smooth all of the ingredients for the topping.Cover with kitchen towels again and leave to prove until they have doubled the size. Shape the loaves and leave on greased or lined with baking paper baking trays.Once the dough has doubled the size (after about 30 minutes) knock it back gently kneading just 5 times to get the air out.Grease the mixing bowl a bit and place the dough back inside and leave to rise, covered with kitchen towel.Knead the dough for about 10 minutes until the dough is well mixed and springy.In a mixing bowl, using your fingers, combine all dry ingredients and softened butter.2 baking trays for free form loaves (optionally lined with baking paper) or loaf tins (2 large ones or 4 smaller ones).clean kitchen towels (to cover the dough).a bit more flour for the working surface.a bit more oil (again, sesame oil would be the best) for greasing the bowl, baking and baking tins.1 tbs oil (any oil will work here but for the authentic tiger bread taste use sesame seed oil).1 easy bake yeast sachet / 7 g (I used Allinson).2 easy bake yeast sachet / 7 g each (I used Allinson).1000 g strong white bread flour (I used Allinson).
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