What method yields best result for washing breads?
I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of saffron ti get a goldener final result. Is it better to use egg white or egg yolk? Milk or water? Do they make any big difference or they are all the same?
The egg-wash I used for these croissants was a beaten egg plus a few drops of milk and a pinch of saffron. But sadly they are not as golden as expected even though I turned on the heat coming from up for a few minutes (oven's temperature: 450F):
Best Answer
I have always used egg and milk. Two thirds egg to one third milk. Use a spray bottle to ensure that you get a nice, even coverage.
Also make sure that you have a full proof on your goods, because (obviously) anything that gets exposed to the heat due to oven spring will not have color.
Just the way I have always done things (and I used to work in some pretty nice pastry shops back in the day).
EDIT:
Just noticed the comment from sour d'oh... Should've mentiontioned that stuff myself... Very important. The higher the fat of the dairy, the better the color (use a high fat cream instead of milk).
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What does egg wash do to bread?
An egg wash imparts a pleasing color and shine to your baked goods, but it also acts as a natural adhesive. Seeds will stick to your bread, raw sugar to your pie crust, and breadcrumbs to your cutlet if you first brush the dough with an egg wash. You can also seal dumplings or stuffed pasta with a simple egg wash.How do you substitute egg wash?
Egg Wash SubstituteCan you use milk instead of egg wash?
One of the easiest egg wash substitutes is to simply brush on milk or cream on your dough before baking. This may recreate the color of an egg, without adding unwanted flavor or oil. Milk is often the preferred top layer for browning baked goods like scones.What egg wash means?
An egg wash is egg (white, whole, or yolk) beaten with water, milk or cream. You can use an egg wash to seal edges together, add shine, or enhance the golden color of baked goods. To start, mix egg plus 1 tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until combined.Pro baking tip: How to choose the perfect bread wash
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Answer 2
Personally, I always use whole eggs combined with a small amount of water and salt. You should tailor your wash to what you are doing though. Generally dairy will dull your shine (and the richer the dairy, the darker the color), whole eggs give a golden color, whites give a clear shine, and yolks will give a deep reddish brown. A bit of salt will help to increase the shine of an egg wash.
Here are a couple of links with more info on wash variations.
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