I love sesame and poppy seeds on bread and rolls but have been unable get them to stick to a loaf before baking ? I tried misting with water before sprinkling them on the loaf but the mostly fell off after baking ? Any ideas on getting them to stick.
Thanks for any help
Jon in Ohio
both at work and at home I'v always rolled them seam side up on a damp towel then rolled them on/in the seeds, short of glue (a joke) this has the best results. loosing some after baking is the nature of the beast but you should be able to retain the vast majority as long as you aren't super rough with em
eggwash has always worked for me. Another idea I've been playing with is chia gel (after soaking chia for about 15 minutes, you get a good gel). It works, doesn't add a possible allergen. Its only expensive if you have to buy the chia (I happened to already have it). About 1 T. in a cup of water will make a fairly thick gel. You can use the soaked chia as well for some dark seed on the bread.
When I shape the loaf and the dough is still sticky, I simply turn it upside down into a small bowl of seeds. They completely coat the surface of the dough and very few fall off. Because of the weight of the dough I find that far more stick to the loaf than when I used an eggwash and sprinkled them on. Easier too.
Jerry
I am sure that someone on this forum described their method recently, I wish I could remember who it was, but I believe they used a kind of 'wash sandwich', an egg wash, seeds and a second egg wash. I think it worked quite successfully. I thought I would try this method anyway.
http://www.thefreshloaf.com/node/36117/how-keep-seeds-bagels
After shaping, i dip the loaftop in a plate hAlf full of water, and then into another plate filled with sesame seeds.
Thanks for all of the help and advice. Will give it another try next week when I bake my weekly loaf and hopefully have better results.
Jon in Ohio