From Hamelman's Bread.
First time using my new clay baker. The loaf had nice oven spring, a crisp crust, and a moist even crumb. I think I hit the max amount of dough the baker could hold--the baked loaf filled up the entire.bottom half of the baker.
The crust, though, had a dull finish to it. How do I get that nice shiny crust I see in other people's photos?
For a 50:50 whole rye and whole wheat that looks like an amazingly soft crumb. Loving that crust too.
How about attaching the shot of that crumb to the head of the email so everyone can appreciate it?
I don't know what other people may do or what is common, but I usually brush some of my loaves with butter right after baking so that the crust isn't as hard, and this makes it a little shiny as a result.
Also, the bakery where I work---this may be irrelevant--- when working with bread pastries like croissants we usually brush them with a mixture of warm water and sugar. It doesn't affect the taste in any way but it makes it look super shiny. Also there is egg wash of course, but that's usually for eggy breads like brioche, challah, etc.
Nice bread. I like the form that indicates the optimum time leavening.
Gaetano
50% white wheat 25% whole wheat 25% whole rye. See Hamelman p. 210.