Blister Crust Glaze for Sourdough Bread

You could be eating fresh bread out of a hot oven on a cold day… doesn’t that sound nice?

Winter is such a great time to bake! You can warm up your kitchen with the smells of fresh bread and have everyone desperate for that loaf to finally cool enough to slice into.

Some bakers really like the blistered crust on sourdough bread. Here’s a technique that will help you obtain those beautiful blisters.

Blister Crust Glaze:
In a small sauce pan, add

• One half cup of water (113 grams)
• 3/4 teaspoon of corn starch.

Stir well and heat to a simmering gentle boil. Simmer for one minute, stirring constantly, then remove from heat. Cool.

Apply this glaze to the outside of your dough before scoring and baking. This glaze is so pretty and will make the crust shiny. Using it on a long fermented dough, will help bring out the blisters. This is enough for one small batch of bread. Double the ingredients for a larger batch. You can store any leftover glaze for a few days in a tightly sealed container in the refrigerator. Sometimes I will make a larger amount to have on hand if I am baking a lot of crusty sourdough bread.

Youtube video:

STAY WARM – BAKE OFTEN!

Teresa

Learn to bake real sourdough bread in your own home! See the online sourdough baking courses below. They are on sale now until the end of January. Come join the fun!

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Go ahead, leave a comment. I don’t bite…. unless you are a piece of sourdough that is!