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From: irene@epistemi.UUCP (Irene Orr)
Newsgroups: net.wanted,net.cooks
Subject: Re: Wanted: info on <real> french bread
Message-ID: <645@epistemi.UUCP>
Date: Wed, 19-Mar-86 13:40:46 EST
Article-I.D.: epistemi.645
Posted: Wed Mar 19 13:40:46 1986
Date-Received: Tue, 25-Mar-86 04:04:04 EST
References: <43@btnix.UUCP>
Organization: Epistemics, Edinburgh U., Scotland
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You can't make this sort of crusty bread at home - the crust
on bought bread is made by injecting steam into the oven early
in the baking process (see Elizabeth David).  Your best bet is
an Italian baker locally or a specialist baker in London.

E. David recommends baking the bread at a high temperature in an
enclosed space for a good crust - you put the bread on a baking
sheet and invert a large, heat-proof container over the bread
for the first 20 mins or so.  This is only partially successful,
though.  I can't recall the name of her bokk, but it's in Penguin
paperback & features the word "bread" in the title,

		Irene Orr
		(irene@epistemi)