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16h • 🔬 Science & Innovation
Most bakers never think about their bread wash. That's exactly why their crust looks flat.
Same dough. Same oven. Same technique. The wash is the one variable that changes everything, and most people pick one by accident and stick with it.
I put together this visual guide to break it all down: whole egg, egg yolk, milk, butter after baking, heavy cream. Each one does something different to your crust, and once you understand why, you'll never guess again.
Watch the video, then tell me: what wash have you been using, and what result are you getting? Drop it in the comments. I want to know.
Perfection is not required. Progress is.
Henry
Crust & Crumb Academy
15
16 comments
Most bakers never think about their bread wash. That's exactly why their crust looks flat.
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