What is the best way to get toppings to stick to the outside of loaves when baking?
What is the best way to get toppings to stick to the outside of loaves when baking?
I've tried submerging the top of the loaf in water for a second or two before rolling the wet side in another bowl with the toppings (seeds and flaked oats and the like) and then letting cold proof in the fridge and whilst I do get a lot of the toppings sticking to the loaf after baking, they aren't adhered particularly well and will often fall off when I'm slicing the bread. Any suggestions or tips for improvement
Mauricio has never steered me wrong.
Try an egg wash. Just scramble an egg with a tiny bit of water and brush it on your loaf, then add your toppings.
I'll give it a go next seeded loaf I make. Do you think the egg wash would darken the crust considerably? My only experience with egg washes is expressly for that purpose when making savory pies.
It may add some color and make it a bit darker, but I wouldn't say considerably. It'll certainly help your toppings stick though.
I normally spray and then pat the seeds on. They stick just fine. I've also used egg white (which doesn't darken) and whey (which does) to get a bit more stick, e.g. for pan loaves.