1 Dough vs 15 Glazes | Which One do You Like Most?

Comparing 15 glazes on one dough was quite a fun experiment with surprising results. We all know the most common ones like egg, milk, oil. But you could make dozens of different glazes with various ingredients and then even more once you start mixing them with one another. There are literally hundreds of options.

But why use a glaze at all? Not all breads benefit from it. Most whole loaves of bread are not glazed. The crust is supposed to be ‘naked’ and natural. Not glazing lets the crust dry out more and become crispier (although some glazes will do that too).

Most of the time a glaze is used for enriched dough. Breads that are made with fat, eggs, milk, and sugar are elaborate in texture and flavour and a glaze can elevate that even further. Also, a soft and shiny crust is usually desired on those kinds of breads.

Smaller loaves and rolls benefit from a glaze too as it can help with keeping them moister and softer for longer. Most glazes help the dough expand more as they moisten the crust preventing it from setting too soon.

But not all glazes are created equal. Some make the curst sticky, some make it shiny, some make it crispy, and some make it softer. Some are used as glue for sticking on seeds and other ingredients.
Let us not forget about the glazes that can be brushed on after baking. Hot sugar syrup gives extreme shine and sweetness. A jam and water mix and enhance pastries. Honey or other sweet syrups can be used to similar effect. Oil can soften and give a nice shine. Just naming a few here.

I chose some of the most common ones to compare side by side, but I also chose some more unusual ones to keep it interesting. Some of them require preparation. You will find all the ingredients and specific methods below.

📖 Read more here ➡️ https://www.chainbaker.com/glazes/
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Chapters
0:00 The 15 Glazes
1:52 Panettone glaze
2:28 Water/oil emulsion
3:03 Corn starch glaze
3:31 Wheat flour paste
3:54 Rye bread dough glaze
4:42 Applying the glazes
5:47 Post baking glazes
6:37 Side by side comparison & final thoughts
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