December 30, 2014 - 5:51am
Salt water glaze?
In this Great British Bake Off book, it is said that a salt water glaze can help to achieve a thin, crispy crust. This is made by dissolving 1/2tsp sea salt flakes in 50ml water.
I've never seen this in any other book and couldn't find anything when I searched about it either. Has anybody tried glazing with salt water before? What was the result like?
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I've never tried it, but I know a way to find out!
I haven't been baking so much recently and was a bit worried about ruining the next loaf by making it taste like salt haha! Maybe I'll try it on one roll the next time I do them :-D
I guess the theory is that the water will turn to steam in the oven and the remaining salt will pull draw moisture out of the crust? My humid flat/apartment likes to make crusts soggy quite quickly so this has piqued my interest!