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Brushing dough with water before baking

Brushing dough with water is a baking technique in which the surface of the proofed loaf is moistened with water just before it goes into the oven. It is done with a soft brush traditionally made of horsehair, bristles, or straw and used only for water. The damp surface improves steaming, boosts oven spring, and gives the bread a glossy, crisp crust.

Brushing dough with water before baking
  • Involves brushing the surface of proofed dough with water just before it goes into the oven.
  • Done with a soft brush traditionally made of horsehair, bristles, or straw.
  • The damp surface improves steaming and oven spring and gives a glossy, crisp crust.
  • Also helps toppings (sesame, poppy, caraway) adhere. not to be confused with blade scoring.
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