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From: mc68020@gilbbs.UUCP (Tom Keller)
Newsgroups: net.cooks
Subject: Re: More About (French) Bread
Message-ID: <80@gilbbs.UUCP>
Date: Sat, 15-Mar-86 16:04:40 EST
Article-I.D.: gilbbs.80
Posted: Sat Mar 15 16:04:40 1986
Date-Received: Tue, 18-Mar-86 01:35:30 EST
References: <554@mtxinu.UUCP>
Distribution: net
Organization: Gil's Place, Santa Rosa CA
Lines: 16
Summary: crusts require hydration during baking


   To achieve a really nice, crisp, crunchy crust on your "french" bread, you
need to introduct water vapor into the oven.  In commercial bakeries, they have
steam jets in the ovens.  At home, you can use a small, oven-proof disk of water
placed in the bottom of the oven.

-- 

====================================

Disclaimer:  I hereby disclaim any and all responsibility for disclaimers.

tom keller
{ihnp4, dual}!ptsfa!gilbbs!mc68020

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