Question for home bread makers - Tiger bread

thanks for your efforts matt

interesting that none of them list sesame in the ingredients
I've definitely seen at least 2 of the supermarket labels listing it on the label on the loaf, I must do some research & if I can find the labels again, I'll scan & post them as proof

perhaps it's the 'secret' ingredient 'they' don't want us to know about???

waveydaveys wrote: »

Tiger bread/baps/cubs were created by Don Job in the 1980`s. He was head baker at a place called The Oven Door in Penzance, Cornwall.

I was a baker for ten years and made the paste mix by hand and the ingredients was only the following :

Rice flour, veg oil, salt, yeast, water thats it, this was hand whisked in a bucket to nice paste then left to stand. this was then applied to semi-proved products (it must be applied quite thickly) then reproved causing the mix to crack before entering the ovens.

The bread mix is just a plain white like every other white roll or loaf produced nothing extra is added

Blimey I thought whatever was in it was addictive as a loaf only lasts about 5 seconds in our house!http://images.moneysavingexpert.com/images/forum_images/smilies/laughing-smiley-014.gif

seth wrote: »

Which sesame oil are people using in the paste?

The smell and taste of the store bought tiger bread reminds me of the toasted sesame oil used as a flavouring in Chinese cooking. This is not the the same as the sesame oil used in for cooking or salad oils.

The toasted oil has a rich nutty smell and flavour that will not survive baking or cooking.

hi seth,
if you've read the whole thread you'll see the sesame/no sesame debate has been 'raging' since the start of it, I'm firmly in the sesame camp, if someone's brought a Tiger Loaf into the house while I'm out, I can smell it as soon as I walk in the door & I agree it's a very distinctly toasted/Chinese sesame smell

I can't vouch for the others on the thread, but it was Chinese sesame oil I used in my failed attempts, mixed into the dough or into the topping, & of course now you point it out, it makes perfect sense why the flavour disappeared on baking, I'd never fry with Chinese sesame oil because the flavour & fragrance would be lost, so it stands to reason the it's never going to survive the heat of the oven ... doh! :rolleyes:

don't know why I didn't think of it before, but it might be worth baking a loaf with a crackle glaze (Dutch Crunch or any of the ones listed earlier would do as they're all very similar) then painting on the sesame oil when the bread's hot from the oven? I do that with olive oil on some Italian breads & it gives a lovely flavour & an almost flaky crust

I've no kitchen just now, looong story or I'd give it a go myself this morning

anyone going try it? please let us know how you get on, if you get a good result you'll be a hero