may | june 2020 50If Bake from Scratch had a house crest, it would most certainly
have a scale on it. We believe the best baking is a direct result
of using a scale to weigh both the ingredients and the doughs
they create. For our buns, the scale is particularly useful
in helping divide the large base dough into exact and even
portions. This way, you’ll get a perfect bun yield every time.
It may sound like splitting hairs, but imagine opening a hot
dog bun package only to fi nd seven of the eight buns inside.
The disappointment is even greater if it’s home-baked. Save
yourself some trouble and get on the scale bandwagon. We
promise you won’t regret it.WE LIKE: OXO Good Grips
Stainless Steel Food Scale
with Pull-Out Display
(11 Pound), available at
amazon.com.The Weigh to Bake
Each of our deli breads gets an egg wash, a solution of beaten
egg and either water or dairy. Why? The reason is twofold.
First, egg wash gives each of our breads superior shine and
color, with the proteins in the egg baking into a glossy, golden
coat on top of the bread dough. Second, it helps our toppings,
like sea salt or sesame seeds, adhere to the buns, keeping them
from rolling or popping off during baking. We like to brush it
on with a bristle pastry brush, which is often more delicate in
applying egg wash than a silicone one.
Brush with Greatness