Types of Glaze

[min]

Borrowed a book on bread few weeks back by Eric Treuille & Ursula Ferrigno. One of the topics was on the various types of glaze. Actually there's before and after pictures, but guess i can only type in the descriptions.

Egg Wash
For a shiny, golden-brown crust, brush dough with egg wash before baking.

Milk
For a golden crust, brush dough with milk before baking. For a slightly sweeter glaze, dissolve a little sugar in warm water.

Salted Water
For both a light & crisp baked crust, brush dough with lightly salted water immediately before baking.

Honey
For a soft, sweet, sticky crust, brush baked, still-warm bread with runny honey. Alternatively, use molasses or corn syrup.

Olive Oil
For both a subtle olive flavour & extra shine finish, brush dough immediately before & again after baking with olive oil.

Cornstarch
For a chewy crust, brush dough with a mixture of cornstarch and water that has been cooked until translucent and then cooled.

Soya Powder & Water
Make a vegan version of egg wash by using a mixture of soya powder & water.