Starch Wash for Rye Breads

American rye breads often have a high percent of white flour and do not include a Levain or Wild Yeast Culture in the dough. These breads develop small tears in their surface when proofing and can lose their shape in the oven. As a precaution, a rice flour and water paste is often painted over the proofed breads. The starch seals these tears and helps the tender crust resist splitting during the oven spring stage of baking. As it bakes, the starch paste forms a shiny crust.

The rye breads in this book are based on a Levain. The acidity of the Levain strengthens the protein structure of dough. This gives them improved resilience during Oven Spring.