The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Glazing help-Sourdough Bread

anawim_farm's picture
anawim_farm

Glazing help-Sourdough Bread

When making sourdough bread do you use a glazing?  When I bake traditional sour dough the crust is buff colored and matt.  Has anyone been to the Boudin site and seen the bread?  How is this done, perhaps egg yolk, I seen the images of different glazes and the Boudin bread almost looks like it is glazed with egg yolk.

anawim_farm's picture
anawim_farm

 

Thanks for the advice, Actually I agree the taste is what's most important. I'm just curious and always looking for different techniques. Mainly to keep things different, I try different way's of baking the same types of bread to see if I like the outcome. I have a few standards that work well but love to try something new. I'll have to try the water after baking, I tried it pre bake and it kind of eliminated my slashes.....oops

 Joe

TRK's picture
TRK

If you steam the oven, you may find you don't need a glaze. I used to tell people it didn't matter very much whether you steamed or not in a home oven. The I decided to do a little experiment. Here are the results:

 

 

The bread on the left was steamed for the first five minutes, the bread on the right from the same recipe, mixed at the same time, baked in the same oven at the same temp, minus the steam (and maybe 20 minutes later, so it had a little longer to proof).  I did a modification of what Peter Reinhart recommends in BBA, preheating the oven and a stone for an hour, preheating a cast iron pan on the bottom of the oven for about 20 minutes before baking.  Then pouring 1 cup of boiling water into that pan just before loading the bread.  I take the pan out after 5 minutes because I feel that the whole cup of water doesn't evaporate quickly enough and ends steaming the bread too long.  Is that the glazed look you are looking for?

 

Tim