stuart@dec-nova.UUCP (03/19/86)
> 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