January 15, 2014 - 9:50am
how do I get seeds to stick to the top of rolls
I am in the middle of making a triple batch of hard rolls. The dough is bulk proofing right now. I would like to top some of the rolls with sesame, sunflower , and poppy seeds. I have tried pressing them in after forming the rolls and they still seem to fall mostly off after being handled.
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After shaping and before proofing I'd gently place em top down on a damp towel then gently roll em in the seed mix.
My local artisan bakery simply takes a damp tea towel, rolls the top of the loaves/rolls on them and then dips them straight into a dish/bucket of whatever seeds / toppings are needed. A different artisan bakery I worked in which processed 1000s loaves per day simply used a plastic spray bottle to spray the tops of the loaves with water before dipping them into a bucket of the seeds and then placing the loaves in bannetons to prove.
Mine are already baking or done baking. I dipped the roll holding it by the seam area into some milk in a cup and then dipped into the seeds in the saucer. So far they are adhering beautifully. What a relief.
Thanks for your responses
I tried spraying or brushing with water and then dabbing the bread in seeds or sprinkling and pressing them in but they do fall off. Someone suggested brushing with egg-wash and then putting the seeds on. They stuck and it didnt seem to have any negative effect on the crust.
As I said I dipped in milk and then into the seeds. They are adhering beautifully even after baking. We had some last night and I noticed that the crust was rather tough. I never had this when I sprayed with water (no seeds); as a matter of fact I always sprayed with water when my bread had 10 minutes left in the oven and that crisped the crust up nicely. Does milk have the opposite effect or did I not bake them long enough. I had them in the 450 convection oven for 15 minutes with steam then 15 minutes at the same temperature without steam. They did get a great dark golden color.