Bread browning

[gagamag]

are you telling me you cook the bread directly on the stone ? it sounds like if I use the the eggwash with a little adjustment I can get nice crispy brown crust ? can you give me the details of how to make and use the eggwash ?

Thanks again,
Tony G

[jpmcgrew]

Egg wash is just an egg and maybe 2-3 TBL of water lightly beaten together then brushed in bread before it goes into oven a thin layer is good dont use it all if there is leftover

[jpmcgrew]

Go here lots of great info.
bread101_intro

[justplainbill]

Originally Posted by gagamag

are you telling me you cook the bread directly on the stone ? it sounds like if I use the the eggwash with a little adjustment I can get nice crispy brown crust ? can you give me the details of how to make and use the eggwash ?

Thanks again,
Tony G

Baking from the outset on a stone is considered by many as best but I'm afraid of a collapse if I try to move raw risen loaves from a cookie sheet or peel onto the stone. That's why I bake for 20 - 25 minutes on a cookie sheet where the loaves have risen before moving to the stone.