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From: pete@stc.UUCP
Newsgroups: net.wanted,net.cooks
Subject: Re: Wanted: info on <real> french bread
Message-ID: <915@bute.tcom.stc.co.uk>
Date: Tue, 25-Mar-86 05:18:51 EST
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Posted: Tue Mar 25 05:18:51 1986
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Reply-To: pete@stc.UUCP (Peter Kendell)
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In article <10096@ucla-cs.ARPA> flowers@ucla-cs.UUCP (Margot Flowers) writes:
>
>In order to increase the water vapor in the oven to ensure a crispy
>crust, Julia Child on one of her shows said to use a (clean, new)
>garden sprayer/atomizer filled with water to open the oven and spray
>water mist into the oven every N minutes.  I don't remember what N was.
>You could also used plant mister I suppose.

        I tried the steam trick for the first time over the weekend
        with a batch of granary rolls.

        I put a couple of cake tins half-full of boiled water
        in the oven and got a pretty good crust. This sounds like
        less trouble than the spray method. (I'm a *lazy* baker!)
-- 
	Peter Kendell <pete@stc.UUCP>

	...!mcvax!ukc!stc!pete

	"We're standing here, exposing ourselves.
	 We are showroom dummies!"