I have four of Reinhart's master formula whole wheat sandwich bread, from whole grain breads, coming out of the oven in about 15 minutes. I also have some cornstarch glaze in the refrigerator. Could I glaze these, or is that strictly of rye bread? Thanks for your advice.
Best,
Will F.
I still have to work out getting more consistent loaves. However, I am pleased as punch!.
Lookin' good! For my taste, I like the appearance of the three parallel scores the best. Maybe because that shows the most expanse of nice smooth glazed brown crust. If I were buying, that's the one I'd choose first.
TomP
I like the ones that opened up more. The lady that purchased two picked that way too. The glaze looks great. I am glad I went ahead and put the thin coating on.
Very nice looking loaves!
Usually recommend for rye bread. I don't remember if I ever heard of someone using the glaze on whole wheat. I kind of think I remember the mention of glazing whole wheat. Anyway, they look outstanding glazed!
The glaze/paste is really good for getting seeds to stick to the dough and it cushions the dough surface from the oven's heat when going into the oven allowing a bit longer before the surface crust starts to set giving a bit more expansion. They look a very nice bake
Regards Derek
Great idea. I may try that far my Semolina & sesame Filone.
Gorgeous, all of them. I agree with ya that the wide-split ones look better. Like they're boasting about the great oven spring they got. :) I have lovely memories of broetchen every morning in Germany with their crackly crust - found out later that it was indeed your cornstarch glaze. Yowza.