What Is Tiger Bread

Tiger bread, sometimes called Dutch crunch in parts of the United States, traces its roots to the Netherlands. In the 1970s a bakery in the Dutch city of Leiden devised a unique topping that crackled during baking to resemble the stripes of a tiger. In the Netherlands the loaf became known as tijgerbrood while in America the descriptive name Dutch crunch took hold. Over time the distinctive crust and pillowy interior won fans across Europe and North America, securing the bread’s place in delis and bakeries worldwide.

Ingredients and Topping Preparation
The foundation of tiger bread is a basic white or wholemeal dough made from flour, water, yeast, salt and a touch of sugar or oil for softness. What sets it apart is the rice flour paste applied to the dough’s surface before baking. This paste combines rice flour, regular flour, yeast, water, sugar and salt to form a thick batter. When smoothed onto the loaf the paste begins to ferment alongside the dough beneath, and as the bread bakes the paste dries out and cracks, creating the signature mosaic pattern and a crisp, golden crust.

Baking Technique and Crust Formation
Proper formation of the tiger pattern depends on both dough and paste fermentation. After the bread dough undergoes its first rise, the rice flour paste is spread evenly over its surface. As the loaves proof for a second time, the paste continues to ferment gently, expanding with the dough below. In the oven high heat causes the paste layer to dry rapidly. As the bread interior continues to expand, the dried paste cracks in irregular segments. The result is a crunchy crust that contrasts delightfully with the soft crumb within.

Texture and Flavour Profile
Tiger bread offers a dual sensory experience. The crust is crisp and almost brittle, providing a satisfying crackle under the teeth. The interior reveals a light, airy crumb that feels tender and springy. The rice flour topping contributes a subtle sweetness alongside the savoury notes of the bread. The overall flavour leans slightly nutty thanks to the rice flour, balanced by the classic goodness of fresh yeast bread. The contrasting textures make tiger bread particularly appealing for sandwiches and soup pairings.

Culinary Uses and Serving Suggestions
Thanks to its robust crust, tiger bread holds up well to hearty fillings. It shines as the base for sandwiches filled with cold meats, cheese and crisp vegetables. A thick slice toasted lightly under a grill and rubbed with garlic makes an excellent accompaniment to salads or antipasti. Tiger bread also pairs beautifully with soups and stews, as its crunchy shell resists immediate sogginess, allowing you to enjoy a few hearty bites before dipping. Sliced more thinly, it serves as a crunchy side for brunch omelettes and shakshuka.

Shopping and Homemade Baking Tips
In the United Kingdom and many other countries tiger bread appears in artisan bakeries and supermarket bakeries alike. When buying, look for loaves with an even cracked pattern and avoid those with pale uncracked areas or overly dark crust. For home bakers, prepare the rice flour paste ahead of time to allow flavours to develop. Ensure the paste is neither too thin— which prevents cracking—nor too thick, which can inhibit proper expansion. Bake loaves on a preheated tray or stone to achieve the best oven spring. Rotate the tray halfway through baking for uniform colour and crackle across each loaf.

Common Pitfalls and How to Avoid Them
A frequent error is applying the rice paste too early in the proofing stage, causing it to deflate or run during baking. Spread the paste only after the dough has completed its first rise. Another mistake is using rice flour exclusively; blending in a small amount of regular flour helps the paste adhere and crack properly. Under proofing the dough yields minimal crust cracking, while over proofing can cause the paste to tear away entirely. Aim for a second proof until the loaf has roughly doubled in size but still feels slightly springy when pressed.

Conclusion
Tiger bread’s crackled rice flour crust and soft interior offer a unique bread experience that delights bakers and diners alike. From its origins in Dutch bakeries to its place on modern sandwich counters, tiger bread continues to capture imaginations with its striking appearance and dual texture. Whether enjoyed fresh from the oven, toasted with butter or as part of a gourmet sandwich, tiger bread stands out as a testament to the artful marriage of simple ingredients and inventive technique.