We all know about the use of eggs in sweet enriched doughs, but very rarely we see them used in your normal bread dough. I first encountered them in sourdough bread on my friend Addie’s instagram (go have a look, she is the crumb queen of instagram: @breadstalker_). She’s done it all, only egg whites, only yolks and whole eggs. While all her breads are super open and soft, the ones with egg came with an extra delicacy. I’ve since done a number of tests myself and adding a whole egg to a super strong dough with a little oil and honey has become my favourite! A pillowy soft loaf the will blow your mind and oven!
Eggs in dough usually produces an extra open and delicate crumb and the bread comes with an extra rise. Why is that?
