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Basic Techniques - Topping

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

Topping

Toppings offer many ways to finish a bread before baking. If a flavoring has been used to make the dough, then the loaf may be topped with the same ingredient, providing a clue to the hidden flavor inside. Toppings can also be used to complement a bread or simply to add a decorative touch. Toppings can be applied at different times: before proofing, the dough can be rolled in the topping; after proofing, the dough must be handled more gently by sprinkling the topping over the dough or using a sieve to create a light dusting.


Methods of topping

Before proofing

Sprinkle seeds or other fine toppings onto a work surface. Gently press the shaped dough into the topping before placing it on a prepared baking sheet to proof.


After proofing

Sprinkle coarse toppings like chopped nuts or grated cheese over the glazed dough after the proofing stage or immediately before baking.


Before and after

Use a fine mesh sieve to lightly dust the shaped dough with flour before and after proofing. This will give the crust a dusty, golden finish.


Types of toppings – before and after baking

Cracked wheat

For a crunchy crust, gently press the shaped dough into a bowl of cracked wheat before placing on a baking sheet to proof.


Bran flakes

To add texture and fiber, glaze the shaped dough with an egg wash and sprinkle bran flakes over the top after proofing.


Rolled oats

To decorate, glaze the shaped dough with an egg wash and sprinkle with rolled oats after proofing.


White flour

To create a dusty, golden finish, sift a light dusting of flour over the shaped dough both before proofing and before baking.


Granulated sugar

For a sweet, crackly crust, glaze the shaped dough with an egg wash and sift sugar lightly over it after proofing.


Paprika

For added spice and color, sprinkle the shaped dough with paprika or another ground spice after proofing.


Coarse salt

For a salty, crispy crust, glaze the shaped dough with an egg wash and sprinkle with coarse salt after proofing .


Grated cheese

For a tangy and chewy crust, glaze the shaped dough with an egg wash and sprinkle with grated cheese after proofing.


Fine cornmeal

For color and a crisp texture, glaze the shaped dough with water only and sprinkle with fine cornmeal after proofing.


Poppy seeds

For a crunchy texture, glaze the shaped dough with an egg wash and sprinkle with poppy seeds after proofing.


Pumpkin seeds

Arrange pumpkin seeds over the top for a flavorful decoration. Gently press them into the shaped dough before proofing.


Fresh herbs

Use fresh herbs, such as rosemary and thyme, to add flavor and color. Press them into the shaped dough after proofing.

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