Tijgerbrood

tijgerbrood

This Dutch classic is defined by a tender, pillowy white bread covered with a crackled, checkerboard crust. Its distinctive crust comes from a rice flour paste, which hardens and shatters into a spotted pattern. Bakers from San Francisco, California, may recognize it as a relative to Dutch crunch bread, brought to the Bay City by Dutch-Indonesian immigrants in the 1950s.

Tijgerbrood
 
Makes 1 loaf
Ingredients
  • 1⅓ cups (320 grams) warm water (110°F/43°C to 115°F/46°C)
  • 4½ teaspoons (14 grams) active dry yeast, divided
  • 4 cups (500 grams) all-purpose flour
  • 2 tablespoons (28 grams) unsalted butter, room temperature and cubed
  • 3¾ teaspoons (11.5 grams) kosher salt, divided
  • 6 tablespoons (90 grams) room temperature water (70°F/21°C to 75°F/24°C), plus more for brushing
  • ¾ cup (124 grams) rice flour, plus more for dusting
  • 1½ tablespoons (18 grams) granulated sugar
  • 1¼ teaspoons (6.25 grams) canola oil
  • 4 cups (500 grams) ice cubes
Instructions
  1. In the bowl of a stand mixer, whisk together 1⅓ cups (320 grams) warm water and 3½ teaspoons (11 grams) yeast by hand. Let stand until foamy, about 5 minutes.
  2. Add all-purpose flour, butter, and 3¼ teaspoons (10 grams) salt to yeast mixture. Using the dough hook attachment, beat at low speed until dough is smooth and elastic, 6 to 8 minutes. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. In a small bowl, whisk together 6 tablespoons (90 grams) room temperature water and remaining 1 teaspoon (3 grams) yeast. Whisk in rice flour, sugar, oil, and remaining ½ teaspoon (1.5 grams) salt. Cover and let stand until ready to use.
  5. Dust a baking sheet with rice flour.
  6. Punch down dough, and let stand for 10 to 15 minutes. On a lightly floured surface, press dough into a 1-inch-thick oval. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you to seam side down, and using both hands, cup dough and pull it toward you to seal. Turn dough 180 degrees, and pull again. Repeat until a tight, smooth, oval batard forms. (Final size should be 8×4 inches.) Place, seam side down, on prepared pan. Lightly brush top and sides of batard with room temperature water. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, about 45 minutes.
  7. When dough has 30 minutes left to rise, place a cast-iron skillet on oven rack in bottom third of oven. Preheat oven to 475°F (250°C).
  8. Using a small of set spatula, gently spread rice flour paste onto top and sides of bread. Let stand for 5 minutes.
  9. Place bread in oven, and carefully pour ice into preheated skillet; immediately close oven door. (This will create steam, so wear oven mitts.)
  10. Reduce oven temperature to 425°F (220°C), and bake until crust starts to brown, about 20 minutes. Reduce oven temperature to 400°F (200°C), and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Let cool completely on a wire rack.

 

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