July 31, 2013 - 9:09am
glazing problem
When I brush egg glaze on my rolls or loaves, just before baking, they usually collapse. What am I doing wrong?
Sometimes they regain their "lift" in the oven, but are never as springy as pre-glazing.
edit : if I put the bread in the oven without glazing, then took them out and glazed halfway, then returned to the oven, would this work?