Dúnia's picture

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.

271 users have voted.


Muff 2010 December 7

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,


Post Reply

Already a member? Login