A bit of bread baking technique from Anna Wecker
I'm working late on my class for next week and reading through the recipe for rabbit pie. She has earlier given a pastry crust recipe of flour, lard (schmaltz) water and salt in an earlier recipe. Usually if a dark flour is desired, she so specifies. In Rontzier's contemporary cookbook, he gives a rye crust recipe.
In this recipe Anna instructs for a beaten egg and saffron wash for the upper pie crust, but then goes on to say: "aber wann es im schwartzen teighafen / nur mit Schmaltz / oder vertrieb ein wenig weiß Meel mit warmen wasser / vnd schmirs / wann sie halb gebachen / wie die Becken das Brot." {but when it is in a dark (black) crust / only with lard [fat] / or beat a bit of white flour with warm water / and smear [it]/ when it is half baked / like one bakes the bread}.
Thought I'd share for those lovely bread bakers out there.
In this recipe Anna instructs for a beaten egg and saffron wash for the upper pie crust, but then goes on to say: "aber wann es im schwartzen teighafen / nur mit Schmaltz / oder vertrieb ein wenig weiß Meel mit warmen wasser / vnd schmirs / wann sie halb gebachen / wie die Becken das Brot." {but when it is in a dark (black) crust / only with lard [fat] / or beat a bit of white flour with warm water / and smear [it]/ when it is half baked / like one bakes the bread}.
Thought I'd share for those lovely bread bakers out there.