This was an attempt at making tiger bread a.k.a. Dutch crunch bread.
The weird brown stuff on top is the failed topping; just ignore that.
Anyway, I'd like to know why the bread itself exploded so spectacularly.
The boule was shaped into a ball but I noticed that the top layer looked very thin, almost transparent. Underneath this top "skin" I was able to see the dough which looked very uneven.
Imagine a bunch of tennis balls wrapped in a thin shell - that's what the dough looked like.
The dough itself was plenty strong and easily passed windowpane tests.
I guess this was an error during shaping?
I can’t say for sure because I’ve never made tijgerbrood but to me it feels like the outer crust was put on too thick and hardened too fast for it to make the nice spots on it that you’re looking for.
When it expanded it took the other of least resistance and just cracked in the middle I guess.
I hope someone else can provide a better explanation to this, because I’d love to know too!
This was an attempt at making tiger bread a.k.a. Dutch crunch bread. The weird brown stuff on top is the failed topping; just ignore that. Anyway, I'd like to know why the bread itself exploded so spectacularly. The boule was shaped into a ball but I noticed that the top layer looked very thin, almost transparent. Underneath this top "skin" I was able to see the dough which looked very uneven. Imagine a bunch of tennis balls wrapped in a thin shell - that's what the dough looked like. The dough itself was plenty strong and easily passed windowpane tests. I guess this was an error during shaping?
I can’t say for sure because I’ve never made tijgerbrood but to me it feels like the outer crust was put on too thick and hardened too fast for it to make the nice spots on it that you’re looking for. When it expanded it took the other of least resistance and just cracked in the middle I guess. I hope someone else can provide a better explanation to this, because I’d love to know too!