How to best salt a crust?
Newbie here, experimenting with an Italian Olive Rosemary Bread. I would like to salt the crust and am wondering about the process of doing so.
*Do I coat the crust after it's done baking ?
*What will best hold the salt sprinkles - butter? egg yolk? water? other?
*Do I use coarse sea salt? I don't want the crust covered with tiny salt grains, kind of looking for a soft pretzel effect.