Sainsburys call it giraffe bread only because a little girl wrote to them and said it should be called giraffe bread and they actually renamed it permanently.
Just made this as my kids love Tiger bread... I'm going to try and incorporate the tiger paste to a home made pizza crust too. Thanks for sharing your recipe, it's amazing.
I loved this! The taste was delicious. It will be a regular staple in our house! The only thing I would say is that I didn't notice if the temp was for fan oven, however, I just put it in at 200oc without thinking about it and put a timer on for 30 minutes without checking and i burnt it. So just a warning for others, that this 200oc is for conventional oven, not fan. I'm making it again today and will set it to 180oc. Although it was burnt, it wasn't super bad and took the bits off that were worse, but you could still taste that it was delicious! Thanks :) Shame you are not making more videos, it was nicely presented! Thanks
Hi how long does the tiger past last for? Just that 1 loaf a day would do for me and I was wondering how long the past would last. As I would make a loaf each day. Great video and very helpful.
In my opinion the flavour is definitely a bit better/different, and it makes the texture crunchier and nicer. The sesame oil alone adds extra flavour. Really, you can take most simple white bread recipes and add the paste on top and it should work out and add some flavour.
if you look up how to make your own rice flour its basically just washed soaked rice that's ground down to fine powder so if you follow one of those recipes the result should be the same
I’ve done a different recipe where I used brown rice flour, the taste was a bit different but it didn’t burn or make the texture weird or anything. As long as it’s ground finely enough you should be good.
is it now a Tiger loaf or a Taiga loaf... you call it both names :D sorry, making joke of lovely accent :D I love it actually :D I am making it now... I am about half way proofing already
Thanks for the video. That dough doesn’t look like 70% hydration to me even though you said it is. Maybe your flour has a higher protein content than mine.
Possibly! All flours are a little different after all. It was a long time since I made this video too so difficult to remember what I said without going back and watching it. 😂
@@trottee69 I'm perfectly cheery! There are just better ways to ask a question than chucking a bunch of question marks at the end. Comes across as rude, doesn't it?
@@BigFoodieGeek I’m a big fan of question marks. I apologise if you found it rude. Was simply asking cos your description says 1 tbs of sugar. Which I thought was 15g. Yet the video shows 30g. Just a question.
And I apologise for being terse in my response. The question marks and vagueness of the question meant I wasn't really sure what your point was. Now I do. 🙂 Chances are I made a typo when writing the recipe, sorry. I find 30g gets the best colour and flavour, but you can always adjust and see how the result is for you.
That might well be it - proving at a *too* high temperature will cause it to prove too quickly and the structure will become unstable and collapse. An ideal temperature is around 27°C (81°F).
![EASY WAY TO MAKE TIGER BREAD [Tiger or Giraffe] - Dutch Crunch - Recipe](http://i.ytimg.com/vi/VSNK0hEqQ7g/mqdefault.jpg)
![EASY WAY TO MAKE TIGER BREAD [Tiger or Giraffe] - Dutch Crunch - Recipe](/img/tr.png)
Sainsburys call it giraffe bread only because a little girl wrote to them and said it should be called giraffe bread and they actually renamed it permanently.
I did know that, actually, but I chose not to go into it because I waffle on enough as it is, haha!
That looks amazing, icant wait to make one myself.
Just made this as my kids love Tiger bread... I'm going to try and incorporate the tiger paste to a home made pizza crust too. Thanks for sharing your recipe, it's amazing.
LOVE the idea of the pizza crust. I hope you enjoyed the bread and thank you for watching!
I made it yesterday and ooh the taste of the crust is totally different from shop bought.. lovely gorgeous bread.. thanks for the video 👍
It really is! Shop bought is great, but I love the homemade. Thanks for trying out the recipe!
I loved this! The taste was delicious. It will be a regular staple in our house! The only thing I would say is that I didn't notice if the temp was for fan oven, however, I just put it in at 200oc without thinking about it and put a timer on for 30 minutes without checking and i burnt it. So just a warning for others, that this 200oc is for conventional oven, not fan. I'm making it again today and will set it to 180oc. Although it was burnt, it wasn't super bad and took the bits off that were worse, but you could still taste that it was delicious! Thanks :) Shame you are not making more videos, it was nicely presented! Thanks
Just made this! It’s in the oven as I type this. Can’t wait, the yeast smell is already soo good 🤤
Hi how long does the tiger past last for? Just that 1 loaf a day would do for me and I was wondering how long the past would last. As I would make a loaf each day. Great video and very helpful.
I love the one at Tesco 😋 but I will try to make mine
The co-op does amazing tiger bread, the crust is epic. Some of the other supermarkets tiger bread's crust can be too damn soft!
Love this mate, hope you well.
I was today years old when I learnt that salt & yeast do not go well together in direct contact
I adore Tiger Bread and that looks amazing! Shall be trying this myself. Did you have any water in the oven for extra steam?
Nope! Usually I do, but it doesn't need it in this case, I find.
I moved back to my home country an miss tiger bread. Going to make it
Thank you for sharing the recipe. Can we change the sesame oil to sunflower or olive oil?
Great recipe and video. Can a different flour be used if don't have rice flour?
Thank you! And you can certainly try, though I can't promise the results will be exactly the same!
@@BigFoodieGeek I've added it to my shopping list. Just in case. :)
Cool
It looks yammy
Is tiger bread just bread with a pattern, or does it offer a different type of flavour than normal bread
In my opinion the flavour is definitely a bit better/different, and it makes the texture crunchier and nicer. The sesame oil alone adds extra flavour.
Really, you can take most simple white bread recipes and add the paste on top and it should work out and add some flavour.
It has a kind of tangy flavor maybe. It's awesome
Have to get good at making this as it's my favourite bread type and they don't sell it in sweden 😭
Hi can ground rice be used instead of rice flour for the topping?
if you look up how to make your own rice flour its basically just washed soaked rice that's ground down to fine powder so if you follow one of those recipes the result should be the same
I apologise, I only just saw this comment. Theoretically, I guess, but it might be too coarse. But you could grind it down finer. It's worth a try!
A quick question does it matter if the rice flour is brown or white? I can only find Doves brown rice flour in my local supermarket?
I’ve done a different recipe where I used brown rice flour, the taste was a bit different but it didn’t burn or make the texture weird or anything. As long as it’s ground finely enough you should be good.
4:02 4:06
is it now a Tiger loaf or a Taiga loaf... you call it both names :D
sorry, making joke of lovely accent :D I love it actually :D
I am making it now... I am about half way proofing already
IT IS BOTH
Seriously though, I hope your bread turned out well 💛
Does the bread taste salty at all ?
Bit too much sugar for me, it came out as a bit of a sweet bread. Will adjust in future attempts, thanks for the video though.
Can you put this paste on dutch oven bread?
Honestly? I've never tried. I don't see why not, but I can't promise you'll get the same effect.
Thanks for the video. That dough doesn’t look like 70% hydration to me even though you said it is. Maybe your flour has a higher protein content than mine.
Possibly! All flours are a little different after all. It was a long time since I made this video too so difficult to remember what I said without going back and watching it. 😂
Can you use brown rice flour ?
If it's available to you, I don't see why not. I can't guarantee you'd have the exact same result though in terms of colour or consistency.
@@BigFoodieGeek thanks for replying! It's what I've got so I'll give it a go!
@@BigFoodieGeek it came out ok 👍
@@tomcross5004 glad to hear it!
30g of caster sugar?????
Yes!!!!! And?????
Just checking, seemed a lot. Hope you cheer up soon, attitude.
@@trottee69 I'm perfectly cheery! There are just better ways to ask a question than chucking a bunch of question marks at the end. Comes across as rude, doesn't it?
@@BigFoodieGeek I’m a big fan of question marks. I apologise if you found it rude. Was simply asking cos your description says 1 tbs of sugar. Which I thought was 15g. Yet the video shows 30g. Just a question.
And I apologise for being terse in my response. The question marks and vagueness of the question meant I wasn't really sure what your point was. Now I do. 🙂
Chances are I made a typo when writing the recipe, sorry. I find 30g gets the best colour and flavour, but you can always adjust and see how the result is for you.
Hi thanks for getting back to me. It was the wrong mix I got mixed up and I made it to thick ..After watching vid.. done it in end great
hi, every time i put mix on bread or r rolls they flat sink .. what am i doing wrong
i prove in oven,, is that why it sinks when i take it out, when i try to put mix on
That might well be it - proving at a *too* high temperature will cause it to prove too quickly and the structure will become unstable and collapse. An ideal temperature is around 27°C (81°F).