Making french bread - need help

cheerfulness4

I've made the dough for my french bread in the BM, got it rising in my french bread tin, but I want to put poppy seeds on one of them. What do the shops coat them in to make the seeds stay put?

I was thinking water of milk but not sure. I want them super crunchy. Does anyone know?

angelavdavis

Probably beaten egg.

cheerfulness4

thanks angela - yes it could be, couldn't it, because they are lovely and golden.

Pink.

Hi cheerfulness,

Brushing the bread with an egg glaze and then sprinkling with the poppy seeds should do the trick. The egg makes the bread look much nicer and makes a delicious crunchy crust.

Pink

cheerfulness4

Thanks, Pink. That's brilliant. If you're still around, do I do that just before it goes in the oven or now while it's rising?

Pink.

Hi cheerfulness,

Do it just before it goes into the oven. I only learned this recently and it's made a big difference to the bread.

Pink

cheerfulness4

Oh did it? Great, can't wait to try it as the kids love french bread. Thanks.

Gingernutmeg

Shops and bakeries will use a 'bun glaze' to make seeds etc stick and give a shiny crust - you can't make this at home, it's like the baker's equivalent of glue lol. Try using beaten egg, or a mixture of egg and water. You could also use melted fat (butter) and brush a little on, sprinkle the seeds on and then bake. As soon as you get the bread out of the oven, when it's still REALLY hot, brush a tiny (really tiny, as in just use the fat that's left on the pastry brush) bit more of the butter on *really* carefully - you'll get a nice shine and the butter will help the seeds to stick on as the bread cools. Seeds etc are a nuisance though lol, you'll always loose more than will stay one the bread.

Unfortunately you're never going to be able to get a truly authentic french bread 'crust' at home though - domestic ovens aren't hot enough and proper 'french' bread is made usually by having a steam injection oven, which creates steam in the oven at the right time so that the bread goes crispy. You can try to replicate this by throwing a few ice cubes into the oven halfway through the baking, or by having a tray with some water in it in the oven, but it won't be like shop bought. It'll taste much better though

cheerfulness4

Thanks ginger - that's really interesting info. I think I'm going to try the water trick in the bottom of the oven, I love experimenting.

I have to report that the egg wash suggestions from you all were fantastic. The loaves looked stunning when they came out, very golden and crunchy and the seeds stayed in place better than the supermarkets. Thank you for the help, from all 3 of you.

I will, however, be picking poppy seeds from between my teeth for a while. I was rather heavy handed on one loaf. Won't be doing a full toothy grin until I've flossed.

ravylesley

Sounds great to me.I have caved in and ordered some!

Lesleyxx

cheerfulness4

You won't regret it Lesley. And the loaves just slid off the tins with no probs.