How to Make Dutch Crunch, Tiger Bread, Giraffe Bread | The Ultimate Guide

Call it what you want - it is the bread with the crunchiest crust ever. Dutch crunch bread originated in the Netherlands as the name suggests. There are various versions of this bread. It can be a super soft white loaf or individual little buns, or even long shaped sub rolls. There are also whole wheat ones.
My recipe aims for the most contrast - extremely soft interior vs super crunchy crust. It is also very convenient as you could make this bread in around 4 hours from the time you mix the dough to the minute you pull it out of the oven.
If you have watched my glaze comparison video in which I compared 15 most used glazes in breadmaking you may remember that I made a glaze out of rye bread dough. The principle here is the same.
The topping is made of rice flour, water, yeast, salt, oil, and sugar. It is fermented and then brushed on the dough before final proofing. Both the dough and the topping rise and expand. As the dough rises and expands it creates those signature cracks in the topping and the fermented topping becomes airy and thus crunchy later when baked.
📖 Get the recipe ➡️ www.chainbaker.com/dutch-crunch/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
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#Bread #Baking #ChainBaker
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

[@ZaneKyber]

do you think this bread made with yudane would work well

[@ZaneKyber]

Also what glaze do you think you would use for this bread in your own opinion

[@Jeepy2-LoveToBake]

Baked this today - used 2-1lb loaf tins (parchment lined) - made 1.5x of the topping so I had enough to generously coat both loaves. Rose perfectly, baked beautifully. The house smelled wonderful - oh, the crust with the soft and fluffy interior (I had to cut it to take a photo). Gave a loaf to family and the other to the neighbor across the street. Fantastic recipe - thank you for sharing your version. Will be making this again soon. Photo has been posted.

[@benjiiano4077]

I have been waiting for this "tiger bread" (I am from NL, so it is "tijgerbrood" for me) ever since you commented it was on your list. I love this bread for making sandwiches and this is next on my list.

[@Alpemomi]

Hoi Benjii! Ik ben van Canada maar woon hier in Rotterdam sinds Juli 2020. Dit was de eerste keer ik had op Tigerbrood gehoord!

[@ThePapaja1996]

Sweden have a sweet sponge cake named tiger cake. basically a sponge cake whit vanilla and cacao seperated in patterns.

[@BranoneMCSG]

At our bakery, we top the dough with the tiger mix once the dough is already nearly fully proved and then prove for a further 5 minutes with the mix ontop of it before baking. The pattern comes out a lot nicer and actually looks like a tiger rather than a giraffe.

[@ChainBaker]

I'll try that next time. Cheers! :)

[@Smalls1]

Ohh cheers for the tip :) I will also be trying this

[@_SilentPhoenix_]

Same, I will try it today and see if it gives it a slightly different pattern :D Thank you for this tip!

[@stevecroce8172]

I just love bread and pizza! I've been studying dough techniques and recipes for over a year now and I have to say your videos are among the best out there. They are so easy to understand and straight to the point. Keep up the great work!!!

[@suzannecooper735]

First time making this tiger bread and omg it it the best!! I added chunks of old cheese to it too. This bread is so soft inside and crunchy out

[@crashmdc]

One of my favorite breads! I will be making this one soon. Thanks again!

[@mcwolfbeast]

I'm a Dutch expat and I miss having this bread. Thank you so much for the recipe and instructions so I can try making it myself!

[@nobbymorph]

As always, a great vid! No nonsense bread recipes in a fraction of the time of others.

[@bonnie5601]

Can’t wait to try this. Thank you!

[@hannmadevideo]

I had not heard of Tiger bread until we went to Brisbane, Australia. We came back and I searched for the recipe. After looking at some recipes made by others, I decided to use yours as you looked like you know what you’re doing ☺️. My family loved your recipe. I used a stand mixer and the dough is so easy to handle, not sticky, no need for much flour when it’s on the table. Great recipe, thanks so much

[@philw8265]

Fantastic content once again! I appreciate it!

[@ImaOkie]

That looks so good , thanks for the instruction !

[@toshikosuisei4160]

Nice! I visited New Zealand several years ago and had Tiger Bread for the first time ever -- loved it! I can't buy it anywhere around where I live so I learned how to make it. It's really yum! The only difference between my recipe and yours is I use toasted sesame oil in the topping mix and this adds a wonderful nutty aroma. Try it, you might love it too :)

[@Rye_d_baker]

Nice bread. I’ll try it with buns. Thank you as always

[@timjones147]

Dutch Crunch. That was an awesome video, thanks

[@RinaJosscy]

Oh wow! I was wondering how to make it! Thank you for this! Living in Indonesia, but coming from NL. Definitely going to try this Tiger bread or Tijger brood as we used to call it.

[@JimiJo]

Stuff Paul Hollywood, you my Friend are a Legend!

[@Godswead]

Very nice this is my favorite bread!

[@sarahgan921]

Thank you for this amazingly presentation. Exactly this i wanted to know how to bake this kind of bread 😊

[@halkirk2501]

Thanks sir. I made this yesterday for the first time. It was fun making and was wonder making grilled cheese and French toast with. Fantastic.

[@jvallas]

It’s been a long time since I made this (as rolls). Thanks for the reminder!

[@Bopek]

I was going to ask you for this on your last video, thank you so much! :)

[@arbanafal]

Tijgerbrood!! Thank you so much for this clear video. It is tremendously difficult to get kosher in the Netherlands, so I will definitely try this at home

[@damnbro_idc]

Yes! I've been waiting for this baby to drop

[@beinerthchitivamachado874]

That top looks crazy good, I'd never seen a bread like that before. I'mma have to make it for myself.

[@sarahgan921]

I preferred to bake this Tiger bread i will follow your recipe 😊 I am so exciting!

[@PeteFindsObscureStuff]

Great video Charlie. This is one of my favourite breads to bake. I use toasted sesame oil for the topping and often substitute the butter in the dough with sesame oil too. It gives a great nutty flavour. I call it tiger bread btw

[@seckinabbas197]

This is my favourite bread mate! I always buy it from Sainsbury`s in the UK. They are called tiger bread here as well. Thanks!

[@hamadcheats]

*_this is amazing._*

[@rexman7628]

thank you ,is great video

[@merceabuela4496]

Wwoooow lo pienso hacer, me encanta tú blog 👌

[@suprio_gonefishing]

loved it

[@vixyswillie]

I have not seen Dutch Crust bread (which is what we called it here in SE Wisconsin) since I was a boy! All the local bakeries used to make it and I always loved it. Many a school lunch sandwich was made with that bread! I'm making a loaf today for a little picnic lunch and will share some pics of my results over on the Flickr page. Thanks for the vid and recipe!

[@Darthleo1121]

I seen bread and I clicked. Seen the name and knew I had to subscribe! I love making bread and watching others make it helps us hone the craft.

[@ChainBaker]

Welcome to the channel 🤩

[@grumbazor]

i always buy this bread when i am in the netherlands. Fits perfectly with knoflooksaus and cheese. now i will try to make it by myself

[@elayjayudny9741]

Great recipe and great channel - thank you, Charlie. Hope you are planning a book soon. Morrisons in UK sells great black pepper tiger bread if you don’t feel like making it - the aroma is irresistible so they usually put it on a table by the door and I am unable to walk past it 😋

[@Beecozz7]

Gorgeous bread, and simple, I think I can do it :-) I will call it Dutch Crunch, my dad's side of the family is Dutch! TY

[@AJAA2916]

Looking forward to long fermentation bread videos, Charlie!

[@M4tactics]

Ahhhh I love you Charlie. In the most bro way possible. Thank you for this

[@ChainBaker]

😍

[@WhatToCookToday]

I baked this using poolish, thanks to you I know how to convert to preferment 😊 and also to fit into my loaf pan, again, based on what you taught us. Thank you so..so...much!!

[@ChainBaker]

Nice one 😍

[@furlizard]

I love tiger bread! Now I can try to make it...

[@Quibus777]

ooh yeah here it is! COOOL cant wait to see it, a paste for a crust is what i know, but let the chainbaker tell us, nice nice (being Dutch I have eaten a lot of these :D )

[@Alpemomi]

Been living in Rotterdam since July 2020 and it's the first time I hear of this bread. Gonna try it this weekend, hoor!

[@Alpemomi]

Well, it took me three weeks before I finally got to it, but as it popped out of the over, my Dutch girlfriend and her kids exclaimed: "Hey! Tigerbrood!" :)

[@SeanQuinn4]

Heck yeah, time to bake!

[@AnthonyLeighDunstan]

Crazy! I’m actually back in the Netherlands to do my Dutch language exams (NT2 examen) and I’d never “heard” of Tiger bread until I saw this video, looked down and saw that the bread packaging that was in my hand said “BROOD BRUIN TIJGER”: Jumbo brand. I burst out laughing. This is not a great bread when bought from supermarket chains, but I assume the local bakery would make a mean tiger bread. Hup hup Holland! 😂🙌🏻🙌🏻

[@ChainBaker]

That is pretty funny 😁 now you can compare the two! :)

[@blockhead3654]

Awsome

[@YellyellyellYellyellyell]

Would like to try to bake it and will let you know. Thank you for sharing.

[@haceneallaoui1986]

Thanks Sir for this recipe and all recipes, Please can you make for us Latvian break. Thanks again

[@jonp3063]

I’m in the northeast USA and a local chain supermarket used to sell this bread as “Marco Pollo” bread. It was my all time favorite but a couple years ago they stopped making it. I went as fas as actually asking the bakers in the grocery store if they had the recipe so I could make it at home. They did make the topping in house but they received the dough in boules and they would dip the boule tops in vats of the topping and bake them that way. I am so excited to make this bread today! I’m going to try making it as a boule, just follow what you have laid out here and maybe make about 25% more topping to account for coating the sides. Fingers crossed that I end up with the Marco Pollo bread that I once loved. Thank you!!!

[@ChainBaker]

Let me know how it turns out :)

[@jonp3063]

@@ChainBaker I just pulled it from the oven and I am thinking 125% topping may not be sufficient. As you said, this dough has incredible oven spring and because of that there is a substantial area on one side where the dough opened and rose where there is no rice crust. But I must say, when I look at it from its good side it could pass for what I used to buy! I’m looking forward to slicing this bad boy up!

[@alisavolkova9465]

Thank you for another amazing recipe. Can't wait to try this tomorrow. Also, are you planning to film any recipes for bread with buckwheat flour?

[@ChainBaker]

I want to try all the flours in the future :)

[@jorats]

OMG, I just made this bread! I took your advice and used soy lecithin for the egg and I also used half avocado oil, half sesame oil for the crust. AMAZING!!!!!

[@batixun866]

Did you bake it with only the fan or with the grill(those things that heat up inside the oven)and fan. He did the grill one and now i dont know which setting should i use.

[@jorats]

@@batixun866 I don't have a fan in my oven so I set it at 350F.

[@krystinekimes]

Dutch crunch!!

[@ardeiuti]

I'm baking it tomorrow

[@isaacmiller4333]

I bought some vital wheat gluten! We have 60 lbs of all purpose; I plan to use a bunch of it for bread! This tiger bread looks so good! But , I would call it Dearh Valley sandwich bread because of all those cracks.

[@loucaliguiri2477]

Just got my rice flour from the market!

[@1Patient]

I am the Tijgerbrood... The Perfect Dutch Crunch Bread Going to give this a try :-)

[@andrewanderson4287]

hi. cant seem to find the recipe. without a doubt the most informative bread baker on youtube

[@Jeepy2-LoveToBake]

Hi, if you click on the "Show More" in the description below the video, you will find the link to the recipe - good luck! Mine turned out great.

[@andrewanderson4287]

@@Jeepy2-LoveToBake Hi Lan.. many thanks. new to this

[@Jeepy2-LoveToBake]

@@andrewanderson4287 Glad I could get the recipe link to you!

[@Jeepy2-LoveToBake]

Yay - this is my next bake - I can hardly wait to try this bread - it's SANDWICH time!! Thank you for sharing this recipe. 🍞🍞🍞🤩🤩🤩🐅🐅🦒🦒🦒

[@martinnunya7878]

growing up in Chicago we called it Alligator Bread........whatever the name it's delicious

[@akalalee68]

Oh yeah! I've been waiting this video since yesterday! Thanks for another good one!

[@chefjoedgpo124]

Very cool bread, gonna try it for burger buns and also convert the recipe for sourdough. Thanks for the video

[@benwouda]

I hope you have good luck converting it, but the bread basically is the opposite of sourdough. A bit sweet, light and soft.

[@ChainBaker]

Sourdough bread can be like that too. It just depends on how it's fermented :)

[@chefjoedgpo124]

@@ChainBaker thanks for the reply, is there anywhere i can share the results when it comes out?

[@chefjoedgpo124]

@@benwouda shouldn't be too bad, I've had a good bit of luck with sourdough brioche lately

[@ChainBaker]

On my Flickr group :) you can find a link to it in the video description and in the pinned comment above 👍

[@jamesvoigt7275]

One of the things I love about your video is that you are not using disposable materials in the process. So many bread baking videos use plastic wrap. It didn't bother me at first, but when I think of millions of pieces of wrap ending up in a landfill when it is easy to use washable alternatives, it makes me pause uncomfortably. As far as the name of the bread, it seems it is called different things in different places. Having one name would certainly help a person track it down when looking for some. I wonder what other ways one could use that topping . . . .

[@ChainBaker]

I am quite guilty of using plastic wrap. This time I did not need to because the topping for the loaf was so wet. But normally during the final proof I do use it. Not because I want to, but because it is the only way I can show the dough rising.

[@jamesvoigt7275]

@@ChainBaker You are in a bit of a tough spot making instructional videos, and thank you for pointing that out. I hope other home bakers are smarter than I and realize they don't have to do it exactly the way you do. Often a dinner plate or pot lid will suffice for a cover. Now that glass lids are so common, it is even more fun. You always make the whole process look like a bit of an adventure, and that is just perfect.

[@HerreNeas]

Totally yummy, often wondered how to get that finish. One question, where can I buy the oven springs. 🤪

[@ChainBaker]

'a box of oven springs, please' 😄

[@createinspain]

I like to use toasted sesame oil in the loaf and the non toasted version in the topping.

[@kwokhoelim8267]

HI ChainBaker I really like your videos. I would really like to see your take on Portuguese egg tart.

[@ChainBaker]

It's on my projects list 😉

[@chopsddy3]

I have to try that. I never heard of it. It resembles giraffe markings more than tiger’s. It also put me in mind of some of the local mushroom caps. It may be possible to manipulate the cracking to some extent. Were I you, I’d play around with that a bit. May be as simple as finger painting with an oily finger or a stick. In a small round pan , I think you could bake a reasonable facsimile of a mushroom. You’d have to judge how much to over fill the pan. I might try it with some baking rings. Mushroom buns. I used to do that with lacquer. Bread is much more pleasant to work with.

[@ChainBaker]

That sounds pretty interesting. You could definitely draw various designs on it. You could play around with the thickness of the paste to manipulate the crust too.

[@jamesstivers8045]

I just made this with your recipe. My bread flour is 12.7% and worked great. The only problem is that I have to wait an hour before I can eat it! Thank you for the recipe.

[@ChainBaker]

😎

[@thearbiter3351]

👌

[@DurangoHydroponics]

Hello, big fan! There is a mexican bread that is super-popular everywhere called Bolillo. Could you do a receipie for that some day? Bolillos are used to do Tortas Mexicanas usually.

[@ChainBaker]

It's on my list! Cheers ;)

[@lizardass]

Would have loved to hear how it sounds when you were squeezing it or biting that crust great video

[@bloodorange7428]

This looks absolutely wonderful! I’ll have to give it a try. I’m assuming the rice flour to be used is non-glutinous correct?

[@ChainBaker]

I think that would work best. But I have not tried it with glutinous rice flour. Perhaps it works just as well.

[@adangarcia5417]

Amazing like always! Question, i have a kitchen aid mixer just like yours; do you know if i can lubricate it or something like that? With some doughs it gets warm on the top and i don’t know if the sound should be smoother, i never mix beyond #4... tank you so much?

[@ChainBaker]

Mine also gets warm and does not sound like butter either. For the most part that is totally normal. Not sure if it can be opened up, but that would certainly void the warranty I'd say.

[@avs117]

Great video as always! Thanks One q - the amount of yeast seems double what I would normally use…is it because of the egg and butter?

[@ChainBaker]

It is a relatively quick bread. If you want to, then reduce the yeast and ferment for longer 👍

[@CMARIEViolin]

Chainbaker you are the best baker i have seen thank you for sharing us your beautiful breads and principles... may i ask too, have you ever tasted breadtalk? Those breads have a different style of baking i cant really tell. Can you help us hack the dough of that bread? Thank you much

[@ChainBaker]

I have not heard of it before. And google is not giving me any real results. What is breadtalk??

[@CMARIEViolin]

@@ChainBaker kzbin.info/www/bejne/enXIiaWgfayrlcU

[@CMARIEViolin]

@@ChainBaker here. Is the link you can see it. It is one of the most fanous breads in asia

[@MrLotw333]

Great looking bread. Do you think, this dough would work to add soakers? Specifically Dried cranberries and Wild Rice? Keep up the great channel. Thanks.

[@ChainBaker]

It should do. Those ingredients would weigh it down a little, but it would still be awesome :)

[@MrLotw333]

@@ChainBaker thanks

[@loucaliguiri2477]

I’m off to the market for rice flour!

[@calvin3798]

🤤🤤

[@marinprofka5980]

Would be perfect if you make a video of different yeasts (dry yeast, fresh yeast, poolish), how much should be used based on fermentation time. Because as i know all of this yeasts have different powers to rise the dough, also the amount should be different. Example (In 100% flour should be used 1% dry yeast for 6-8 hours final fermentation) (In 100% flour should be used 50% poolish for 6-8 hours final fermentation)

[@ChainBaker]

Here is my yeast video - kzbin.info/www/bejne/gaDcm4eqnZKehMk And here is my preferment video - kzbin.info/www/bejne/e52td6xudqiqe6M They should answer some of your questions :)

[@marinprofka5980]

@@ChainBaker Thank you

[@lisaboban]

Finally!! A loaf I can make in a day!! I love ya, but the recipes that have me mix stuff and put it in the fridge for hours are just not practical. And I fully understand the value of longer fermentation. I'm just not that organized. But this I can do!!!

[@4.0.4]

Believe me, if a recipe calls for leaving something overnight... Tomorrow-you will thank you.

[@ChainBaker]

I agree with both of you 😄

[@Youtupe69]

Thanks again for the nice tutorial. I am wondering why you are adding the butter at the beginning. I think you said that it slows down gluten development. Is this desired ? Thanks in advance

[@ChainBaker]

If it's a small amount then it's fine to add from the beginning. Check out my latest butter video for some new info on this :)

[@palmchord]

Hi Charlie, great channel! I'd love to try this bread, but as I am mostly vegan,I would rather skip the egg. Would you recommend to increase butter/margarine for compensation or do you have any other suggestions?

[@ChainBaker]

Watch my egg video in which I show how much of an egg is water and fat. Then you will be able to replace it reliably :)

[@DanoneczkQs]

I was about to bake one after Sunday episode, but I actully went with "cloud garlic bread rolls" 🤣But this certainly looks awesome, I just got rice flour so should bake it soon :) Thanks for recipe.

[@allisumskye]

Yum yum looks delicious, unfortunately the first time I tried this bread was from asda bakers section, they call tiger bread and the top of it was all burnt runs they obviously did not use a paste and it was disgusting I couldn't eat it & haven't ate any other since then👎 Your bread is top class compared to asda so I will definitely give your recipe a go as I'm not going to let asda ruin it for me. Thank you for sharing this recipe & also your links for equipment which I will be investing in very soon. 👍🍞😀☕💞

[@cidercreekranch]

I would call i tasty!

[@alanshackelford6450]

Hey Baltic friend, how about a rye crispbread recipe sometime?

[@ChainBaker]

Hey! They are on my projects list somewhere and I'll definitely get to them :)

[@gregdobbs2577]

in San Francisco, it is Dutch Crunch :)

[@sebastianrodas5469]

Awsome bro, so i can leave it uncovered in the final proof when its coverd in the topping?

[@ChainBaker]

Yes.

[@sebastianrodas5469]

@@ChainBaker thank you very much, big fan from Bolivia

[@ChainBaker]

✌️😎

[@juliusdarmawan8234]

can i have good crust's colour n crunch if i don't have upper heat in my oven? And does it has an effect if i let it covered or uncovered when final proof it? thanks

[@ChainBaker]

My oven only has the upper heating element. You can try and heat the oven to 40C more than suggested and when the bread goes in, turn the temperature down. The heat from the oven itself should crisp it nicely. The topping is so wet that it does not dry whilst the bread is fermenting, so I think there should not be a huge difference.

[@juliusdarmawan8234]

@@ChainBaker thanks

[@ashburyaubergines]

Rice flour is just finely ground rice, so you can do that if you don’t have actual rice flour.

[@ChainBaker]

I've tried it with 'ground rice powder' and it did not work. It must be fine. The ground rice I had was quite coarse like polenta.

[@ashburyaubergines]

@@ChainBaker I grind it in my coffee grinder that I use for spices, and it gets quite fine.

[@annee505]

hi love this bread which i buy would like to try your recipe i have brown rice flour would his work ? thanks

[@ChainBaker]

I'm not sure. But as long as it is nice and fine, it should be ok.

[@annee505]

@@ChainBaker thanks for your quick reply this is next on my list to do :)

[@maxdereus6282]

tijger brood it is realy great or in english tiger bread it is weard for me to call it dutch bread

[@waynewayne377]

......I was wondering ChainBaker if there's a rule of thumb or formula to add or subtract water as we transition from winter to summer....never seen a loaf with that much spring...thanks...ww...

[@ChainBaker]

I don't think I've ever adjusted hydration through the seasons. But then I don't bake the same bread more than a few times. Perhaps if it gets a lot drier or a lot more humid, then you may need to adjust by 1,2,3 percent, but nothing major. The eggs and the butter took care of the spring in this one :))

[@ZaneKyber]

I think the best name to market this bread in America would be Tiger Crunch bread

[@camiloochoa9084]

Hi, I'm from the city of Ibague, Colombia. I'm about to make sourdough bread known here in my city since they know very little and I want to make some innovative products from another world, what recipes, links, programs, videos with subtitled what advice could you give me since you do a beautiful job with bread and I want to be the first and only artisan baker here greetings a hug

[@ChainBaker]

You can check out my sourdough playlist for some ideas - kzbin.info/aero/PLJ97q0PY0sXIaCJ8ZkdNAi0hBSAuAN4R0

[@user-a9or7j1dpjz]

Can I leave the salt out of the glaze without impacting the end result?

[@ChainBaker]

Sure. It's just there for an extra salty taste.

[@pizzaquattroformaggi1203]

Could you do a video on lievito madre, the autolyse dough for for example pizza or focaccia? I dont really understand why theres honey in it for example

[@ChainBaker]

Honey is only good for colour and flavour. Check out the Sourdough Bread playlist for lievito madre. And the Principles of Baking playlist for Autolyse. I also have a few pizza recipes. Just type 'chainbaker pizza' in the search bar 👍

[@pizzaquattroformaggi1203]

@@ChainBaker thank you so much, first saw ypur videos one week ago, and they are exacrly what i was searching for, much love

[@ChainBaker]

🙏

[@walexander8378]

2:05 ahhh ok

[@alexmed2646]

Hey, I did this recipe, everything was perfect except one thing: it got some big cracks on top. Do you have any idea how to solve this problem?

[@ChainBaker]

I'd say the bigger the cracks the better! If the loaf itself cracked open, then you could probably leave it to ferment for longer before baking 👍

[@e.t.5313]

For me, it's Tijgerbrood