Dutch Crunch Bread (Tijgerbrood)

Ingredients

• 500 g bread flour
• 350 g water
• 1½ tsp instant yeast
• 10 g salt

Instructions

1. 1

   Mix

   Combine flour, yeast, and water. Rest 20 minutes (autolyse).

2. 2

   Add Salt & Develop

   Sprinkle salt over dough and incorporate. Stretch-and-fold every 30 min for 2 hours.

3. 3

   Bulk Ferment

   Let dough rest, covered, until doubled and bubbly.

4. 4

   Shape

   Pre-shape, rest 15 minutes, then final shape.

5. 5

   Proof

   Place in a floured banneton or on parchment. Proof 45–60 minutes.

6. 6

   Score & Bake

   Score the top. Bake at 475°F (245°C) with steam until deeply golden.

Nutrition Facts

Tips & Tricks

• •Steam in the first 10 minutes of baking creates a signature crackling crust.
• •Use a lamé (razor blade) for sharp, clean scores on the dough.
• •Don't rush fermentation — time develops flavour and structure.