Bread Glazes for Finishes

By mariannefeldman

from fb bread baking

Ingredients

• Here is the full range of possibilities:
• Tips on bread glazes and toppings from Rose Levy Beranbaum, author of the
• Baking Bible via Pilar M. Torres
• "The quality of bread crust is not determined only by the type of bread being
• baked. There are glazes and toppings that can help to achieve a range of textures
• from soft and velvety to crisp and crunchy.
• Type of Glazes and Toppings;
• A crisp crust: Water (brushed or spritzed)
• A powdery, rustic chewy crust: Flour (dusted)
• A soft velvety crust: Melted butter, preferably clarified (1/2 tablespoon per average
• loaf)
• A crisp light brown crust: 1 egg white (2 tablespoons) and 1/2 teaspoon water,
• lightly beaten and strained (the ideal sticky glaze for attaching seeds)
• A medium shiny golden crust: 2 tablespoons egg (lightly beaten to measure) and 1
• teaspoon water, lightly beaten
• A shiny deep golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon heavy
• cream, lightly beaten
• A shiny medium golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon
• milk, lightly beaten
• A very shiny hard crust: 1 1/2 teaspoons cornstarch and 6 tablespoons water:
• whisk the cornstarch with 2 tablespoons 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, then brush
• on the bread before baking and again as soon as it comes out of the oven.
• Note: When using an egg glaze, it goes on most smoothly if strained. I like to add
• a pinch of salt to make it more liquid and easier to pass through the strainer.
• An egg glaze will lose its shine if using steam during the baking process.
• My preference is to use Safest Choice pasteurized eggs."

Preparation

Step 1

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