Ingredients
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Bread Dough
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Tiger Paste
Instructions
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01
Combine the bread flour, instant yeast, salt, and butter in a large bowl. Add the water gradually and mix until a shaggy dough forms. Turn it out onto a clean surface and knead for 8–10 minutes until the dough is smooth, elastic, and springs back when poked. Place it in a lightly oiled bowl, cover, and allow it to rise for 30 minutes.
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02
While the dough is on its first rise, combine the rice flour, instant yeast, fine sugar, salt, vegetable oil, and water in a bowl. Mix until smooth. The paste should be thick and spreadable — similar in consistency to peanut butter. Set aside and allow it to ferment at room temperature while the dough continues to rise. This fermentation is what creates the crackle.
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03
After the first 30-minute rise, turn the dough out and knead again for 2–3 minutes to knock back the air. Cover and allow it to rise for a further 20 minutes.
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04
Knead the dough one final time and shape it into a round loaf. Spread the tiger paste generously and evenly over the entire surface of the shaped loaf — be thorough, as thin or missed spots won't crackle properly. Place the coated loaf on a sheet of parchment paper and allow it to sit uncovered for 60 minutes. As the dough rises during this final proof, the paste will begin to dry on the surface. This is what creates the iconic tiger pattern during baking.
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05
Set up your Kamado Joe Konnected Joe for indirect cooking at 400–425°F. Place your Dutch oven inside the kamado while it comes to temperature so it is fully preheated before the dough goes in. A hot Dutch oven is essential — it creates the burst of bottom heat that gives the loaf its oven spring and structure.
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06
Carefully lower the shaped loaf on its parchment paper into the preheated Dutch oven. Place the lid on and bake for 20–30 minutes. The enclosed environment traps steam from the dough, keeping the interior soft while the tiger paste on the surface cracks and crisps beautifully.
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07
For an even crunchier crust, remove the Dutch oven lid for the final 10 minutes of the bake. This allows the surface to dry out further and the tiger paste to deepen in color and crunch. Keep a close eye on it during this stage.
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08
Remove the Dutch oven from the Kamado Joe and carefully lift the bread out using the parchment paper. Allow the loaf to cool on a wire rack for at least 20–30 minutes before slicing. Cutting into it too early will cause the interior to become gummy. Serve with butter, build a sandwich, or enjoy it on its own.
