Finishing the Crust – glazes, washes and toppings
I baked three loaves of beer bread. Same recipe the only difference was how I treated the dough ball then how I baked it.
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- Wash with olive oil, score then bake on a stone
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- Score, bake on a stone with steam for the first 5 minutes
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- 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.
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- Proofed, ready to prep
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- Washed and scored, ready for the oven
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- Finished loaf of potato bread
16 Comments
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Thank you! It’s so refreshing to read a post which gets to the point and tells you exactly what you need to know. Thanks again – I have bookmarked this one. I make a lot of bread and crudts are something I’ve never really got right!
Jenny
You are welcome. I prefer direct and to the point recipes.
Thank you! This list has been very helpful.
Glad it helped. You are most welcome
Thank you! I was experimenting with different finishes, but I wasn’t figuring anything out. You make it all so clear. I really appreciate it.
Monika
Thanks. I found this an enlightening project. Glad it helped you
Thank you for the topping/glazing ideas for my fresh bread. I sorta made it ugly last time using pure yolk… it did not have an even color. This time I want to make it more appealing. Your list is amazing. xo
Karen
You are most welcome. Egg is challenging as it clumps. When you mix with the water, be sure it is not clumping. A fine small sieve can help
Glazes can have some interesting effects. I am a big fan of Olive Oil
Rich
Very helpful. Thank you so much for posting.
MAB
You are most welcome.
Rich
Used your egg glaze. Filtered as you said. Raisin bread = LOOKS PERFECT
Ingle
Super. Glad it worked for you. Thanks
I was looking for a beer bread that didnโt require such a long rise, no cast iron pot with a lid, and used more beer. Iโm going to give your recipe a try. Thank you!
Teresa
Here are 3 beer recipes
The third is a soda bread which is done in under 1 hour. Soda breads are fun to make just before a meal
The second is a traditional beer bread. It does take time but is mostly waiting, not working. The total active time is only just over 30 minutes
One other recommendation, use a strong tasting beer. The bread tames the beer taste so a mild beer will get lost
Thank you so much for this article. ๐
DK
You are most welcome. Documenting this helps me organize my thoughts.
Thanks