I baked three loaves of beer bread. Same recipe the only difference was how I treated the dough ball then how I baked it.
- Wash with olive oil, score then bake on a stone
- Score, bake on a stone with steam for the first 5 minutes
- No wash, stone or steam
When the dough is placed in a hot oven, it puffs up in the first few minutes. This is called oven spring. If the dough skin dries too quickly the rise may be hindered. Two ways to permit the maximum rise are washes and scoring.
Washing with a glaze
A wash is applied to the dough before baking. A wash helps keep the skin of the dough pliable is the early bake. It may also smooth or colour the crust as well as add flavour. Some washes also provide the glue if you want to add seeds to the crust. Once the final proof is complete, the finish of the crust is determined. Glazes affect the look, taste and crunch of the crust. Some are classics such as washing a Challah with egg and topping with sesame seeds. But it is really up to you, the baker, as to how you will finish the loaf. Here is a list of glazes to choose from.
1. Water – crispy crust
Water may be brushed on or spritzed. Water keeps the dough skin from forming the crust, enabling the dough to expand. It also smooths out the crust, creating a more refined appearance. Apply just before baking.
2. Olive Oil – smooth chewy crust
One of my favourite glazes. Just spread as you drizzle. Apply just before baking.
3. Flour – rustic and chewy crust
Dust the dough with some flour. This will encourage the crust to form more quickly, resulting in a more rustic appearance with a chewier crust. Apply just before baking.
4. Melted Butter – soft chew and look
Spread 1/2 TBSP on the top to give a velvety appearance and a softer chew. Apply just before baking.
5. Egg – Shiny and brown. Attach toppings
Mix the egg with 1/2 TBSP water and a pinch of salt. Whip and strain to remove clumps of egg white. Wash with the egg mixture and add your toppings. Injected steam during the baking will remove the shine. Apply just before baking.
- Egg yolk – gives the brown colour
- Egg white – gives the shine
- Whole egg – brown colour and shine
- Egg with milk – darker brown
- Egg with cream – even darker brown
6. Cornstarch – Shiny, hard crust. Attach toppings
- 1 1/2 tsp cornstarch
- 6 TBSP water
Whisk the cornstarch with 2 TBSP of the water.
Bring the remaining 1/4 cup water to a boil and whisk the cornstarch mixture into it
Simmer for about 30 seconds or until thickened and translucent.
Cool to room temperature.
Apply just before baking. Can be applied just after baking also.
7. Honey – Sticky sweet. Attach toppings. Applied after baking
All of the previous glazes are applied before baking. Honey is applied, just after the loaf is removed from the oven. You can attach toppings. The honey will soak into the crust but hold the toppings on.
Toppings
Here are some possible toppings.
- Basil
- Caraway seed
- Garlic flakes
- Rolled oat flakes
- Onion
- Oregano
- Poppy seed
- Sesame seed
- Rolled oats
Scoring
Scoring is cutting slashes in the skin of the dough. This gives a route for the expanding dough to escape. If there was not a wash, the drying crust will open to permit the interior to escape creating the classic artisan look.
Below is a potato bread with an olive oil wash, deep scoring and baked on a stone.
- Proofed, ready to prep
- Washed and scored, ready for the oven
- Finished loaf of potato bread
FAQs
Water – Applied just before baking by spritzing or brushing. The water delays a crust forming allowing yeasted breads to expand more before setting.
What is the process to glaze bread? ›
directions. GLAZE ONE: Mix egg and water ( or choose milk or cream) and mix together. Apply this ten minutes before baking time is finished. GLAZE TWO: Mix egg yolk and cream ( or choose milk or water) This glaze gives bread a rich brown look if applied either before baking or ten minutes before baking is done.
What is the end crust of bread called? ›
The proper term is “heel,” according to the Cambridge Dictionary. Some may call it just “the end piece” or “the butt” when going with true informality. Some Redditors even refer to them as the “crusts,” a double whammy for both the outside of each slice and the end of the loaf itself.
How to get shiny crust on bread? ›
An egg yolk lightly beaten with 1 teaspoon of cream produces a very shiny deep-brown crust, beaten with 1 teaspoon of milk, it gives a shiny, medium-brown crust. Melted butter or oil makes for a soft velvety crust. Glazes can also be used to "glue" or attach seeds to bread before baking.
How to get golden crust on bread? ›
Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.
What do you put on top of bread to make it shiny? ›
An egg wash is a mixture of egg (either whole, just the yolk, or just the white) and liquid, usually milk or cream. Egg washes are a staple in baking and are often used when baking pastry, rolls, enriched pan loaves, or buns.
Do you glaze before or after baking? ›
You can apply the glaze before baking, the last 5-10 minutes of baking or even after it's right out of the oven. Whenever you decide to apply the glaze you will need a soft brush. I like the silicone pastry brushes because they are soft but can be washed in the dishwasher. This gives a glossy, golden look to the crust.
Why do you spray water on bread before baking? ›
Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.
What is the funny name for the end of the bread? ›
A couple of popular different takes on this phrase were the "bum" and the "rump," which some users in Canada said they use for the end of a sandwich bread loaf.
What do Scottish people call the end of a loaf? ›
Scottish National Dictionary (1700–)
OUTSIDER, n. also ootsider. A thick end slice of a loaf; a sandwich made from such. Gsw.
Some of the most popular terms for this piece is "end piece" or "heel." Other popular terms included "butt" and "crust."
When to put glaze on bread? ›
Applied after baking. All of the previous glazes are applied before baking. Honey is applied, just after the loaf is removed from the oven.
How do you keep crusty bread crusty overnight? ›
Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter. For optimum long-term storage (longer than a couple of days), wrap bread in single-day portions and freeze.
Why is my bread crust so thick and hard? ›
Excess flour can cause a thick, tough crust. If you are using rice flour in particular, this can cause a tougher crust to form. Try to minimise the amount of rice flour you use and brush off the excess before baking.
Why is a wash used in bread baking? ›
In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."
What is the purpose of a glaze in baking? ›
Glazes are used to give desserts a smooth or shiny finish. A glaze is usually drizzled onto a cake or applied with a pastry brush to give a glisten to pastries. Glazes also add a glassine look to fruit pies and tarts. A basic glaze contains powdered' sugar and a liquid such as water or milk.
Why are some yeast breads glazed or washed before baking? ›
Washing with a glaze
A wash helps keep the skin of the dough pliable is the early bake. It may also smooth or colour the crust as well as add flavour. Some washes also provide the glue if you want to add seeds to the crust. Once the final proof is complete, the finish of the crust is determined.
Why do you have to use glazes before and after baking? ›
Answer: Most glazes are applied to the dough before baking, but some recipes call for the glaze to be applied after the bread is baked. Glazes add flavor provide and attractive finish on the bread, and add moisture. A glaze is usually applied with a soft pastry brush prior to baking.
