Recipe: 7 Glazes For Bread For Before and/or After Baking

GLAZES FOR BREAD FOR BEFORE AND/OR AFTER BAKING


Adding the finishing touches to a bread is usually done after proofing. Glazes can affect the finished taste and texture of the crust as well as the appearance. A glaze is applied either before or after baking, depending on the glaze and the effect desired. Some glazes can be brushed on both before and after baking.

GLAZING BEFORE BAKING:
When applying a glaze before baking, be careful not to "glue" the loaf to the rim of the loaf pan or the baking sheet. This not only will make it difficult to remove the loaf from the pan, but can prevent the loaf from expanding fully in the oven. Use a clean, soft pastry brush to apply the glaze.

GLAZING AFTER BAKING:
Transfer the loaf or rolls to a wire cooling rack, then apply the prepared glaze using a soft brush while the bread is still warm. Glazes are applied after baking to add flavor to the bread and to soften the texture of the crust.

---

TYPES OF GLAZES FOR BREAD:

EGG WASH:
Beat together 1 egg and 1 tablespoon of water or milk, and a pinch of salt. A basic egg wash will give a shiny, golden look to the crust if brushed on shaped and proofed dough before baking. For an extra golden sheen, allow the first egg wash coating to dry, then apply a second layer of glaze immediately before baking. Egg wash can also be used as an "adhesive" to be applied before a topping.

SOY POWDER AND WATER:
Make a vegan version of egg wash by using a mixture of soy powder and water.

MILK:
For a golden crust, brush the dough with milk before baking. For a slightly sweeter glaze, dissolve a little sugar in warm milk.

SALTED WATER:
For a light shine and a crisp baked crust, brush the dough with lightly salted water immediately before baking.

HONEY:
For a soft, sweet, sticky crust, brush a baked, still-warm bread with honey. Alternatively, try molasses or corn syrup.

OLIVE OIL:
For both added flavor and shine, brush the dough with olive oilk immediately before and after baking.

CORNSTARCH:
For a chewy crust, brush the dough with a mixture of cornstarch and water that has been cooked until translucent and then cooled.

Source: Ultimate Bread by Eric Treuille and Ursula Ferrigno