anyone do a water glaze after the bake SD?
Hello again bakers!
I've finally tried the Norwich SD that I've read about here and found it a very easy recipe to follow. Still didn't do it quite right as i under-proofed the dough due to circumstances but the bread came out looking decent...hopefully it tastes good as well.
I've been reading up on doing a glaze and remember seeing in a post about someone's bakery using water on a freshly baked loaf so I couldn't resist giving it a try myself. I had two more or less similar loaves and tried it on the loaf that looked like it needed some moisture:-). My scoring obviously still leaves a bit to be desired but I followed the original instructions for the two parallel cuts and the loaves came out looking quite interesting.
The two loaves...same batch, same amount of oven time though I believe the glazed loaf was on a slightly hotter part of the stone. The second loaf below has the water glaze.
I'll be curious to see how it holds up...I've not cut into either loaf yet, but it will be interesting to see if the crust lasts as long/longer or if there is any discernible difference but initially I find the loaf with the water glaze to be slightly more visually appealing as the other crust looks slightly dull by comparison.