Thanks for the marvelous website! Thanks for the recipes, too!
There is a detail missing from the Struan bread Recipe, that Peter insisted upon - Egg wash:
We used one egg to about eight ounces of water, in a 12 ounce glass, stirred with a fork, then poured into the plastic reservoir of the paint sprayer we used for that. Sometimes, for a small batch of a bread, we'd just brush it on, but usually it was sprayed.
A home baker could brush it on. We used to spray it on with a "buzzer" plug in paint sprayer, at the low table by the bench, before loading the loaves in the shelves on the 175 loaf rolling "train" rack, to go into the proof box.
We didn't use undiluted egg, because it was too thick, and congealed at the edges, giving "scrambled eggs in the pan", as Karen D. would say.
The reason for Egg, instead of water, was first for retaining more of the seeds, that would otherwise just fall off, next for flavor, and lastly, for the browning of the top.
Many did not agree with it, because of the inevitable mess from overspray, but Peter insisted, and that's how we baked it - from 1990 to 1993, when I was there, from apprentice, bagging, through Slicing, to Mixer, to Plant Manager, after eight months with that Struan, Cajun Three Pepper, Wild Rice and Onion, Buttermilk Bread, and so on, including the Pullman Loaves.
I remember "MO", the huge ex-Navy slicing machine we used to use, until we shipped it back to PA, and the adjustment period with the new slicer, and the two small belt driven slicers that we often used when everything else failed, and who could forget Brother Juniper's Breadbox!
I remember you were a dependable island of sanity, and appreciated for your stability and drive, which calmed the atmosphere a great deal.