Hey all... I have a bagel recipe I've been perfecting, and it calls for a glaze of egg whites with a little water. When I glaze them, however, it seems like most of the time (not all) the top crinkles and puckers -- it looks like the glaze is drying and pulling on the top surface of the bread while it's doing its oven spring. Yet adding more water to the glaze doesn't seem to make a difference. I just read about adding salt to egg whites, and I'll give that a shot this time.
Tonight I'm making a nice lemon chicken picatta and I thought I'd do a quick Italian bread. I dusted off my Bernard Clayton New Complete Book of Breads, just because I haven't opened it in so long and thought I could find a quick recipe within it. Instead, I became fixated on a recipe for French Bread made with beaten egg whites. I was curious - French bread made with egg whites? It didn't call for an overnight ferment, although it certainly could have had one, I suppose, but it fit the bill.. looked easy enough and was quick.