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/ ---------------------------------------------------------------------------------- ? To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- ? Find all the things I use here ⤵️ ?? https://www.amazon.com/shop/ChainBaker ?? https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- ? If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 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 ------ ... https://www.youtube.com/watch?v=nBlf-yjgpUo

Ingredients: 125g (4.4oz) white flour 125g (4.4oz) wholemeal flour 5g (0.2oz) salt 7g (0.25oz) bicarbonate of soda 250g (8.8oz) buttermilk 80g (2.8oz) small diced feta cheese 70g (2.4oz) sunflower seeds Method: Pre-heat you oven and baking vessel to 200C (390F) fan off 1. Into a large bowl weigh the flours, salt and bicarb all together, and rub well together 2. Add the sunflower seeds and mix well again 3. Add the feta cubes and gently roll them around the flour to ensure they are separate and evenly coated but not crumbled 4. Add the buttermilk and bring together gently by folding through like making a scone 5. Scoop out the mix and place into the flour 6. Roll the dough in the flour to coat but not to incorporate 7. Plaice onto some baking paper, cut the traditional 4 sections into the loaf, before sliding into a hot oven at 200C (390F) no fan for 17 minutes *Make sure not to over work the dough. We don't want any gluten development. The dough should be loose so that it has an easy time puffing up in the oven. **Also make sure to work quickly once you have added the buttermilk because the bicarbonate of soda will start reacting immediately and the dough will start rising straight away Check out my Instagram - https://www.instagram.com/naturally.leavened/ ------------------------------------------------------------------------------------------------------------ Baking Equipment I Use: Lodge Cast Iron Pot - http://ebay.us/cSk8fy Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG The book I learned everything from - http://ebay.us/srENsT Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Memory Cards - http://ebay.us/vacnty Small LED Light - http://ebay.us/9YEZhP Large LED Light - http://ebay.us/H6BxGU Microphone - http://ebay.us/x1wMPw Laptop - http://ebay.us/sjWOL8 *Disclosure: I only recommend products I use myself. If you purchase anything through the links listed above I will earn a small commission at NO extra cost to you. I have specifically chosen eBay as it is the most affordable and I personally use it because of that. In short - you may save money while I may earn a little bit. #CharlieBud #BakingAtHome #LearnBaking ... https://www.youtube.com/watch?v=mISRUNYvTTQ

Ingredients: For the tangzhong (roux) - 90g (3.2oz) milk 20g (0.7oz) flour For the main dough - 200g (7oz) strong white bread flour 2g (0.07oz) dry yeast or 3x the amount of fresh yeast 4g (0.14oz) salt 20g (0.7oz) sugar 30g (1oz) soft butter 50g (1.75oz) cold milk if your kitchen is warm. If not then use room temperature milk. Learn more about dough temperature here - https://youtu.be/MrgXRwkz-3w 1 egg yolk mixed with 1 teaspoon of milk for glazing Oil or butter for brushing after baking (optional). Method: 1. Make the tangzhong (roux) by adding the milk and flour to a small pan and cooking whist stirring for around 5 minutes on medium-low heat until thick and not lumpy. Cover and cool down completely. 2. In a large bowl combine the remaining milk, yeast, salt, sugar, soft butter and tangzhong. Mix until combined. 3. Add the flour and mix until a dough is formed. 4. Knead for around 5-7 minutes. *Desired dough temperature 24-25C (75-77F). 5. Cover and ferment for 1.5 hours or until almost doubled in size. 6. Divide into 2 equal pieces and preshape. 7. Rest for 20 minutes. 8. Shape into tight loaves and place in a baking tin. 9. Cover and proof for 1 hour. *During final proofing preheat your oven to 160C (320F) with the fan on! 10. Brush with the egg yolk + milk once then let it dry for 5 minutes and brush it again. 11. Bake for 30-35 minutes. Let it cool down and enjoy! ;) --------------------------------------------------------- Check out my Instagram - https://www.instagram.com/naturally.leavened/ --------------------------------------------------------- Baking Equipment I Use: Small Loaf Tin - http://ebay.us/kRYUHJ The book I learned everything from - http://ebay.us/srENsT Lodge Cast Iron Pot - http://ebay.us/cSk8fy Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Memory Cards - http://ebay.us/vacnty Small LED Light - http://ebay.us/9YEZhP Large LED Light - http://ebay.us/H6BxGU Microphone - http://ebay.us/x1wMPw Laptop - http://ebay.us/sjWOL8 *Disclosure: I only recommend products I use myself. If you purchase anything through the links listed above I will earn a small commission at NO extra cost to you. I have specifically chosen eBay as it is the most affordable and I personally use it because of ... https://www.youtube.com/watch?v=JHxusy4M70I

Pan casero are delicious cheese filled buns commonly eaten in Bolivia. I have seen several versions of this. Most of them simply have a little cheese or a cheese mixture spread over the top, but in this recipe, we will make a well in the dough and fill up with cheese. When it comes to cheese - the more the better is how I see it. Making these reminded me of Norwegian custard buns which look like a sweet version of this. Breads all over the world can be remarkably similar sometimes. I would suggest you trying both if you love soft buns with various fillings. Besides the recipe and the delicious result, I would like to point out an important lesson here. This dough is made with a preferment or a sponge if you will. This affects the way we control the final dough temperature. Because the sponge must ferment, we use warmer liquid to get the fermentation going. This in turn will come into play once we add the rest of the ingredients and start kneading. If your preferment is warm and you add warm flour and warm egg etc., then the final dough temperature after kneading will be too high. Normally I would use cold milk to make a regular dough, and this would counteract the temperature I add during kneading. In this case the only ingredients that we can control are the remaining flour and the egg. Refrigerate them while the preferment is rising. My flour and egg were at around 13C (55F). This ensured that the final dough temperature after kneading came to be 25C (77F), which is what we normally aim for. This goes for any bread made using a preferment. GET THE RECIPE https://www.chainbaker.com/pan-casero ---------------------------------------------------------------------------------- LEARN MORE ABOUT BREAD MAKING Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- You can find all the things I use in the links below MY AMAZON STOREFRONTS UK https://www.amazon.co.uk/shop/ChainBaker US https://www.amazon.com/shop/ChainBaker ---------------------------------------------------------------------------------- IF YOU WOULD LIKE TO SUPPORT MY WORK, CLICK HERE https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- BUILD YOUR WEBSITE DreamHost Web Hosting http://bit.ly/chainbaker-dh Awesome WordPress Theme http://bit.ly/chainbaker ---------------------------------------------------------------------------------- DISCLOSURE I participate in the Amazon Influencer Program, DreamHost Affiliate Program & Elegant Themes Affiliate Program. All will earn commissions from qualifying purchases at no extra cost to you. --------------------------------------------------------------- ... https://www.youtube.com/watch?v=43vCVEyPRwQ