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From: stuart@dec-nova.UUCP
Newsgroups: net.cooks
Subject: crust
Message-ID: <1780@decwrl.DEC.COM>
Date: Wed, 19-Mar-86 12:40:47 EST
Article-I.D.: decwrl.1780
Posted: Wed Mar 19 12:40:47 1986
Date-Received: Sat, 22-Mar-86 03:14:30 EST
Sender: daemon@decwrl.DEC.COM
Organization: Digital Equipment Corporation
Lines: 23


> 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.  

              ^ introduce? oven ... water vapor. water vapor ... oven. :-)

>tom keller

i get a good, crisp, crunchy crust by brushing with egg white a few times 
during the course of baking. comes out a nice color, too, but it's a real
trip to get a knife in the sucker. pretty crisp, huh? the inside's light 
and fluffy, though.

nb - my downstairs neighbor once tried slicing a loaf with a dull knife ...
next thing i knew he was stabbing it viciously, screaming about how he was
going to have a piece of buttered bread no matter what the bread thought :-).

steve (dallas) stuart

posted at 12:10 (NOVA time) on Wednesday, 19 Mar 1986