Hi folks, it´s Dúnia again! I need some advice for my sourdough adventures, hehehe.
I wonder wich is the best option for topping my sourdough bread: milk, steam, sugar (or honey, or even molasses), or egg ? I believe each one must serve to one purpose, but my goal is a crunchy and dark crust.... Can anyone help? Thanks.
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I stay away from washes on sourdough and levain except as needed to make seeds stick, and then I use water or a weak egg wash- whatever's handy on the bench.
Plenty of steam and a hot oven (480F/250C) should result in rich golden browns.
Good luck,
Muff
For crust I will always suggest steam, but for a darker color think sugar so honey
Thanks, next time I´ll keep taht in mind.
http://www.thefreshloaf.com/lessons/glazing
I often glaze my breads. I have not glazed sourdough just yet. But the browning effect could be a nice touch. To each his own.
Good luck and happy glazing!