ed@mtxinu.UUCP (Ed Gould) (03/15/86)
To get a really crisp crust on store-bought bread, run it under cold
water - long enough to just get some water on the outside, not for the
water to soak in - and heat the bread in a *preheated* 400 degree oven
for 10 minutes.
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Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
{ucbvax,decvax}!mtxinu!ed +1 415 644 0146
"A man of quality is not threatened by a woman of equality."mc68020@gilbbs.UUCP (Tom Keller) (03/16/86)
To achieve a really nice, crisp, crunchy crust on your "french" bread, you
need to introduct water vapor into the oven. In commercial bakeries, they have
steam jets in the ovens. At home, you can use a small, oven-proof disk of water
placed in the bottom of the oven.
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Disclaimer: I hereby disclaim any and all responsibility for disclaimers.
tom keller
{ihnp4, dual}!ptsfa!gilbbs!mc68020
(* we may not be big, but we're small! *)