Tiger bread from Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (page 141) by James Morton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough must prove 4.5-5 hours.

  • breadenthusiast on June 21, 2025

    I like this bread but the recipe doesn't completely work for me. The paste makes way too much, I only make a quarter of it and it's plenty for one loaf. It also is too liquidy and slides off the bread if I use the amount of water as stated in the recipe, so I just add the water splash by splash until it has the right consistency. The tiger crust also bakes quicker in the oven than the bread (due to the sugar in it?), but if I loosely lay aluminium foil over it, about halfway through, it's fine. I bake it on a baking stone. However, the bread is nice and fluffy and I love the strong sesame flavour of this bread, very different from shop-bought tiger bread and it's a real treat!

  • JanayBlaze on January 26, 2023

    Baked this on a baking steel (as advised in the book) and it started to burn before it was even half-finished baking. I think the issue was the paste you brush on the loaf just before you bake it. Next time, I won't let it touch the baking surface, and I'll try baking on a sheet pan instead of a steel. The loaf was salvageable and the flavor was good.

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