SC - Long-Period food, bread, etc.
Christi Redeker
Christi.Redeker at digital.com
Wed Nov 19 13:30:37 PST 1997
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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