Enriched Bread Glazes: A Practical Guide
The difference between a dull loaf and a professional-looking one often comes down to the few seconds spent brushing the dough before it enters the heat. Match your glaze to the type of dough you are working with to ensure the finish complements the texture inside.
Match the glaze to the result you want.
Always strain egg washes through a fine-mesh sieve to remove stray chalazae, which leave unsightly, cooked-egg spots on your finished crust.
- pastry brush
- small mixing bowl
- fine-mesh sieve
What goes in.
- 1 largeegg
- 1 tbspwhole milk or water
- 1 pinchsalt
Consistency and Coverage
Apply a thin, even coat using a light touch to avoid pooling at the base of the loaf, which will cause the dough to stick to the parchment or pan.
The method.
Prepare the wash
Whisk the egg and milk thoroughly until no streaks of egg white remain, then pass the liquid through a sieve.
Apply to proofed dough
Brush the glaze gently over the surface of the shaped dough immediately before scoring and sliding it into the oven.
Manage the heat
If you are baking at a very high heat, apply the wash twice—once before proofing and once right before baking—to build a deeper color.
Other turns to take.
Milk or Cream Wash
Used for a soft, matte crust on brioche or dinner rolls. Does not provide significant color but encourages a tender top.
Sugar Syrup Glaze
Whisk equal parts sugar and hot water. Brush onto the bread the moment it comes out of the oven for a sticky, glossy finish.
When it doesn't go to plan.
Use natural bristles for better control, or silicone if you want to avoid shedding fibers on your dough.
Avoid getting glaze on the baking parchment, as it will scorch and smell bitter before the bread is finished.
For darker color, add a pinch of instant coffee granules or a drop of maple syrup to your egg wash.
The ones that keep coming up.
Can I glaze my bread too early?
If you glaze before the final proof, the liquid will dry out and crack as the dough expands. Always apply the wash right before scoring and baking.
My glaze is browning too fast in the oven.
If your bread develops deep color before the center is cooked, tent the top loosely with a piece of foil for the remainder of the bake.
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