Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.PCS 1/10/84; site mtuxo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!mtuxo!smuga From: smuga@mtuxo.UUCP (j.smuga) Newsgroups: net.wanted,net.cooks Subject: Re: Wanted: info on french bread Message-ID: <1420@mtuxo.UUCP> Date: Mon, 17-Mar-86 15:49:03 EST Article-I.D.: mtuxo.1420 Posted: Mon Mar 17 15:49:03 1986 Date-Received: Wed, 19-Mar-86 00:43:44 EST References: <43@btnix.UUCP> <155@rtech.UUCP> Organization: AT&T Information Systems Labs, Holmdel NJ Lines: 22 Xref: watmath net.wanted:8418 net.cooks:6255 > > 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. > Yep, I do that too, and it works fine. > I wouldn't use an egg glaze on the crust. It will tend to make the crust > too soft. Both eggs and milk tend to destroy the texture of French bread. > The *only* liquid that should come in contact with the flour is water. Not true. I get a terrific crunchy crust with my egg white glaze: a frothy egg white mixed with a tbs. of water, brushed on just before baking in a 400 degree oven, and again after 20 minutes. > -- > Jeff Lichtman at rtech (Relational Technology, Inc.) -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Janet Smuga I've had a great many troubles in my time, ihnp4!mtuxo!smuga and most of them never happened. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -