1. Whisk the topping ingredients until smooth and creamy. The consistency should be between a slurry and a paste. Set aside for 15 minutes before applying to shaped dough.
2. Proof the shaped dough to about 50 percent to 60 percent (about 35 minutes). Pour the topping over the dough, and finish proofing. This creates an irregular, crackled appearance.
3. Bake at 375ﾰF until the topping is mottled and browned.