[[Recipe]] for soft fluffy bread rolls with a crunchy topping. Dutch cuisine. Also tijgerbrood or tijgerbol. Hydration 66%.
30g Starter (100% Hydration)
60g Bread Flour
Combine and store warm.
560g Bread Flour
95g Whole Grain Spelt Flour
Heat 450g milk to 82°C so that the protein that interferes with the gluten development breaks down. Some water evaporates, 410g is needed. Leave to cool.
Mix egg into the milk. Mix dry ingredients. Add milk mix and levain. Mix and let it rest for 30 min.
Stretch and fold 4 times with 30 min rest time in between. After the window test passes, let it rise for ~5h from the first stretch and fold. Rise should be 150%. Put the dough in the fridge over night.
Make 12 100g balls. Leave for 15 min, then shape the balls. Let rise for 1,5h.
7 g active dry yeast
100 g lukewarm water
105 g white rice flour
15 g brown sugar
14 g neutral oil
14 g toasted sesame oil
4 g salt
Preheat the oven. Mix the toppings
Create steam in an oven and bake for 20 min. Internal temperature should be 98°C. Bake at 200°C which is lower than normal to allow for a softer crust.