SC - Re: sca-cooks V1 #441

[Decker, Terry D.]

Bear wrote commenting on Adamantius:

>For a heavier crust, fill a broiler pan with water and put it >on the lowest rack position.  Bake on the middle rack >position.  This will have less cracking than a baguette >crust.

>For softer crust, brush the loaf with butter or margarine >immediately after removing it from the oven.

I am not much of a baker, but what about using egg white on the crust so it is crispier?  I have done this in the last 10 minutes or so of baking and I like the hard crust quality it gives.

Murkial

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