Different liquids will impart different characteristics to the crust of your bread. Water, a common choice, will cause the top of the bread to be crisp, and will significantly intensify the flavor of the wheat. Save some of the water you've used to boil potatoes and it will add a unique flavor, make the crust smooth, and cause the dough to rise faster due to the high starch content. Milk gives bread a rich, creamy color and leaves the bread with a fine texture and a soft, brown crust. Eggs will provide a moister crust. A liquid sweetener such as molasses, maple syrup, or honey will cause the crust to be dark brown and will keep it moist.
Vegetable or meat broth will give the bread a special flavor and provide you with a light, crisp crust. Alcohol of any type will give the bread a smooth crust with a flavor that may be similar to the alcohol used, especially beer; just don't use too much or you'll kill the yeast. Coffee and tea are commonly used to provide a dark, rich color and a crisp crust. But one of the most favorite tips may be the easiest not to mess up. A couple of minutes before your bread is done, just brush some apple cider vinegar onto the crusty. It will be a lovely brown color, and nice and shiny!
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