Washes

Many, if not most, yeast products are brushed with a liquid, called a wash, just before baking. The most common washes are as follows:

1. Water is used primarily for hard-crusted products, such as French bread. Like steam in the oven, the water helps keep the crust from drying too quickly and thus becoming too thick.

2. Starch paste is used primarily for rye breads. In addition to keeping the crust from drying too quickly, the starch paste helps give a shine to the crust.

   To make a starch paste, mix 1 ounce light rye flour with 1 quart water (60 g rye per 500 mL water). Bring to a boil while stirring. Cool. If necessary, thin with water to the consistency of cream.

3. Egg wash is used to give a shiny brown crust to soft breads and rolls and to rich doughs and Danish. It is made by mixing beaten eggs with water or, sometimes, milk. Proportions vary greatly depending on how strong a wash is desired.

4. Commercial aerosol washes (sprays) provide a quick and easy way to give shine and also to help toppings such as seeds adhere.