Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!whuxl!whuxlm!akgua!gatech!seismo!hao!hplabs!qantel!lll-lcc!unisoft!mtxinu!ed From: ed@mtxinu.UUCP Newsgroups: net.wanted,net.cooks Subject: Re: Wanted: info on french bread Message-ID: <553@mtxinu.UUCP> Date: Fri, 14-Mar-86 16:34:45 EST Article-I.D.: mtxinu.553 Posted: Fri Mar 14 16:34:45 1986 Date-Received: Mon, 17-Mar-86 04:37:28 EST References: <43@btnix.UUCP> <155@rtech.UUCP> Reply-To: ed@mtxinu.UUCP (Ed Gould) Organization: mt Xinu, Berkeley, CA Lines: 14 Xref: watmath net.wanted:8407 net.cooks:6244 In article <155@rtech.UUCP> jeff@rtech.UUCP (Jeff Lichtman) writes: >The secret is water. French bread should be made with lots of water. >When you bake it, put a pan of hot water on the rack just below the bread. >It also helps to spray or brush water on the loaf a couple of times as >it's baking. How true! Commercial bakeries use steam injection ovens to get a good crust on the bread. -- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146 "A man of quality is not threatened by a woman of equality."