Technique: Washes
By: Yuna Wu

About

Washes are liquid mixtures that are applied to yeast products to give them their final look and texture.
The most common washes are:
1.  Water - used predominantly in hard crusted products (ie. French bread)
2.  Starch paste - primarily used for rye breads.  The starch paste gives it shine and keeps the crust from drying out too quickly.
3.  Egg wash - used for soft, shiny brown crusts such as rolls and rich doughs.

Information
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