Tiger bread

Put the flour in a bowl and whisk in 1 tsp of fine sea salt, the yeast, oil and 300ml of warm water. Knead briefly in the bowl until combined, then transfer to a lightly floured worksurface and knead for 8-10 minutes or until smooth and elastic. Put back in the bowl, cover and leave for 1 hour to double in size.

Knock back and flatten the dough lightly on a worksurface, then shape into a round or oval, and transfer to a floured banneton or into a mixing bowl lined with a floured tea towel. The bottom will become the top when baking, so it doesn’t need to be neat at this point. Cover and leave for 45 minutes until nearly doubled in size again.

While the bread is proving, whisk together all the topping ingredients with a pinch of fine sea salt and 60-75ml of warm water – just enough to make a paste. Leave to bubble and foam while the bread is proving.

Heat the oven to 240C/fan 220C/gas 9. Put a dutch oven (or large casserole that will fit the bread with plenty of room) into the oven to heat up for 30 minutes.

Carefully tip the bread upside down into the hot casserole, give the rice flour paste a quick stir and spread all over the loaf. Cook with the lid on for 30 minutes, then remove the lid and cook for 5-10 minutes or until golden and crisp, and the base sounds hollow when tapped. Leave to cool on a wire rack.