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Seeds/grains don't stick on baked breads! Any "glue" ideas?


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4 replies to this topic

#1 lizztwozee

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Posted 03 December 2013 - 02:32 PM

Greetings, bread bakers! I'm experimenting with topping my breads with rolled oats and seeds, with some successfully sticking (after a dip in water previous to the second rise), and lots falling off after baking. I'm wondering if another liquid like milk, or maybe a corn starch slurry would be a good idea? Here's a quick shot of some rye breads with oat bran, which stuck on pretty successfully, but being a smaller material, I think that had something to do with it. Any experiences to share? Thanks.

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Lizz

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"you miss 100% of the shots you don't take"
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#2 heidih

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Posted 03 December 2013 - 02:44 PM

Beaten egg whites with a bit of water is suggested and has worked for me. It does not add the extra color that a whole egg can.
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#3 Pam R

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Posted 03 December 2013 - 02:54 PM

I second Heidi's recommendation. I always use egg white and water and most of the seeds stay on.

 

Beautiful breads. 


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#4 bethesdabakers

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Posted 03 December 2013 - 03:02 PM

For seeds I just scatter them in the bottom of the proving basket. For a decent coating of oats have a tray with a wet tea towel in the bottom and a tray with plenty of oats. Roll the dough after shaping on the wet tea towel and then in the oats until completely coated.

 

Mick


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Mick Hartley
The PArtisan Baker
bethesdabakers
"I can give you more pep than that store bought yeast" - Evolution Mama (don't you make a monkey out of me)

#5 lizztwozee

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Posted 03 December 2013 - 03:21 PM

Great suggestions, all, thank yoooouuuu!!


Lizz

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"you miss 100% of the shots you don't take"
-Wayne Gretzky