this post was submitted on 24 Jun 2023
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Sourdough baking

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Sourdough baking

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What is the best way to get toppings to stick to the outside of loaves when baking? (lemm.ee)
submitted 2 years ago by [email protected] to c/sourdough
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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

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[โ€“] [email protected] 1 points 2 years ago (1 children)

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.

[โ€“] [email protected] 1 points 2 years ago* (last edited 2 years ago)

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.