The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks Mickeys big mouth for crust improvement

kendalm's picture
kendalm

Thanks Mickeys big mouth for crust improvement

Since Jeff Bozos took my malt off the shelves at whole foods I decided to resort to misting my loaves with the Maltiest think I could think of.  Yeah that's right, sticky goodness of Mickeys big mouth.  For the record my own little quirk when baking is to dissolve some barley malt in my spray bottle and lightly mist just prior shutting the door.  Makes for a nice glossy crust.  

Comments

Benito's picture
Benito

Geremy you’re sharing your baguette secrets now with us the masses.  One of these days I’ll need to find some malt and try what you just shared.  Beautiful baguettes sir.

Benny

kendalm's picture
kendalm

Especially considering that, you know, people are watching.  Maybe it can be sort of a thing like magicians guild.  Um I think you out to try a misting bottle as opposed to brushing - isn't that your thing ? Brushing the loaf ? 

alfanso's picture
alfanso

but when I do spray, I prefer Dos Equis.

An Uruguayan phrase is garra charrúa - jerri-rigging, doing whatever it takes...

You raised a pair of good looking twins here!

kendalm's picture
kendalm

I am half referring to your colorful posts ^^^^^, but also when I pulled these out the leftie had not been misted and was rarher dull which made me think of your keen observation about a month ago on a duller bake. 

Did you happen to notice the interesting burst on the right (glossy misted) loaf ?  This happened beginning with the preshape.  The usual dry layer was very limited due to the way I divided the dough and as such didn't make it a the way around the shapped loaf with sort of seam running mostly down the center when I scored.  Kinda cool looking end product me thinks -