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From: manson@utecfc.UUCP (Bob Manson)
Newsgroups: net.wanted,net.cooks
Subject: Re: Wanted: info on <real> french bread
Message-ID: <70@utecfc.UUCP>
Date: Mon, 17-Mar-86 17:17:55 EST
Article-I.D.: utecfc.70
Posted: Mon Mar 17 17:17:55 1986
Date-Received: Mon, 17-Mar-86 20:20:29 EST
References: <43@btnix.UUCP> <155@rtech.UUCP>
Reply-To: manson@utecfc.UUCP (Bob Manson)
Organization: Engineering Computing Facility, University of Toronto
Lines: 15
Keywords: Steam *is* the secret

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When making French bread, I place a couple of
small baking pans in the oven as it is being
pre-heated.  When I put the bread in the oven, I
throw an ice cube or two in one of the pans to
produce steam.  A little while later, I throw some
in the other pan.  (It would probably be better to
get a container which would retain the heat better
than the thin aluminum pans, but the method seems
to work for me.)

Bob Manson
University of Toronto