Tiger Bread / Dutch Crunch Rolls #BBB

You may have seen Tiger Bread, aka Dutch Crunch Bread, aka Giraffe Bread, aka Marco Polo Bread... There are many versions of this bread out there and the recipe Karen chose for us is adapted from Netherlands-based Ralph Nieboer. Nieboer is a master bread baker who teaches bread baking classes across Europe.  Do check out the gorgeous photos of his bread and baked goods on Instagram!

This version differs from the typical plain rice flour topping in that it adds bread crumbs to the mixture.  It gives a little more body and crunch I think in the end.  The topping can be used on other bread as well and these can also be made as hoagies or a full loaf.  The bread has a nice, pillowy crumb.  After seeing Karen's delicious looking breakfast sandwich, I absolutely had to make one for myself.

We would love to have you try out these fun and tasty rolls with us this month and share how it turned out and what you thought!  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.  If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page.

I made a half batch and divided into 6 rolls rather than 5, the portion was still quite ample, I could even go smaller next time.

Tiger Rolls
makes 10-12 rolls

For the preferment:
75g bread flour
75g milk heated to 113ºF (45ºC)
.3g instant yeast

For the Final Dough:
500g bread flour
350g milk, about 75ºF
All of the preferment
1.5g of instant yeast
37.5g softened butter, cut into small pieces
8g salt

For the Tiger Porridge:
20g rice flour (not glutinous rice flour)
20g ground bread crumbs or panko bread crumbs (I used panko)
137g boiling water
1.5g salt
2.5g granulated sugar
2.5g vegetable oil
1.75g instant yeast

To Make the Preferment:

Stir together all of the ingredients in a small bowl. Cover and let ferment for 12 to 16 hours.
Preferment may be replaced with 150g ripe sourdough starter.

To Make the Final Dough:

Combine the flour and milk to hydrate in the bowl of a stand mixer.  Cover and let sit for 1½ hours.

Add the remaining ingredients and mix on low for 8 minutes, and then medium high for 3 minutes. The dough should be tacky but not sticky.  (I was able to bring it together by hand in a dough bucket doing modified slap folds for 10ish minutes.)

Form the dough into a ball and place it into a bowl or dough rising bucket. Cover and let rise until doubled, about 60 to 90 minutes.

To Make the Porridge:

While the dough is rising, in a small bowl, mix together the rice flour and bread crumbs. Add the boiling water, stir, and let the mixture rest until the temperature drops to about 77ºF. Stir in the rest of the ingredients, cover, and let rest for an hour.  It will get bubbly.

To Shape the Rolls:

Begin heating your oven to 425ºF. with a rack in the middle.

Deflate the dough and cut it into 10 equal size pieces, about 100 grams each.  (My divisions for 6/12 still yielded 92 gram rolls). Shape each piece into a roll and place them, seam side down, onto a parchment lined baking sheet. Cover with oiled plastic wrap and let rise for 15 minutes.

Divide and spoon the porridge among the the rolls and then spread gently over the rolls with the back of a spoon or a flat spatula or bread knife. It comes out to about a tablespoon per roll.

Let rise for an additional 45 minutes, uncovered.

Bake the rolls for 20 to 25 minutes, until the topping has browned as pictured.  The interior temperature of the rolls was about 205ºF.

 

 The rest of the Bread Baking Babes

• Blog from OUR Kitchen – Elizabeth
  
• Judy’s Gross Eats – Judy
• My Diverse Kitchen - Aparna
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle 
• Karen's Kitchen Stories - Karen