i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven
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4What kind of bread are you making? There's no need to wash or glaze on regular bread if you want it crunchy. – user50726 Oct 2 '19 at 21:19
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I am making everything from braided knots to dinner rolls... – Tarus Baldeschi Oct 2 '19 at 23:13
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I also make other breads...multi grain with seeds on the top... foccassias... ciabattas...etc... i know most breads to not get glazed/washed – Tarus Baldeschi Oct 2 '19 at 23:13
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4Hey, Tarus, you need to provide a LOT more information in order for us to answer your question. Mostly, you need to define what "works best" means; what are your criteria and what results do you hope to achieve? SeasonedAdvice is not a discussion site, to asking for "experiences and opinions" is off-topic, see: cooking.stackexchange.com/help/dont-ask – FuzzyChef Oct 3 '19 at 4:33
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1You are asking specifically about washes, so not a duplicate, but the real solution to your problem: cooking.stackexchange.com/questions/1535/… – rumtscho♦ Oct 8 '19 at 12:45
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You may have to compromise a bit here, I am assuming you want both a shiny and crunchy finish to your rolls.
Traditionally, the crunch comes from a longer period in the heating oven with lid removed from the Dutch oven to crisp-up the outer layer. A different technique is used with baguettes, where they are sprayed with fine mist at 5 minute intervals over a total cooking time of 15 minutes. Both of these methods will give an excellent crunch, although the final finish will be dull.
An egg or milk wash will give a lovely final sheen to your rolls, but in my experience this prevents the development of a really crispy crust if you use a whole beaten egg. Apparently, just using the egg white diluted with water will achieve more crunch, but I doubt if it will be as intense as the traditional DO or spray method.
https://www.thespruceeats.com/egg-wash-yeast-breads-rolls-3057783
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okay... thanks for the help.... basically what i came to but was wondering if there was something i was missing... – Tarus Baldeschi Oct 4 '19 at 14:54
