Wedomor

What EXACTLY went wrong with this freshly produced of ?

Feel free to ask questions on bakery operations, management and bread faults.

Neither egg white nor egg yolk is universally "best"; the choice depends on the desired outcome: egg whites create a lighter, fluffier bread with a bouncy crumb and tighter texture, while egg yolks produce a richer flavor, denser texture, and a more golden, tender crumb due to their fat content. Whole eggs offer a balance, providing both moisture, color, and richness.

For a Light and Fluffy Bread
Use egg whites:

The proteins in egg whites, when exposed to heat, unfurl and form new bonds, creating a stable foam that traps air and makes the bread airy and light.

Benefit:
This results in a fluffy texture and a bouncy, lighter crumb.

For a Rich and Tender Bread
Use egg yolks:

The fats in egg yolks inhibit gluten development, creating a softer, more tender dough and a rich flavor.

Benefit:
Yolks also contribute to a richer color and can improve the bread's overall moisture and richness.

For a Combination of Qualities
Use whole eggs:

Whole eggs provide a balance of both qualities, contributing moisture, richness, color, and a more stable dough.

Summary of Effects
Egg Whites:
Lightness, fluffiness, a tight, bouncy crumb, and good structure.

Egg Yolks:
Richness, flavor, density, a tender crumb, and a golden color.