SC - Long-Period food, bread, etc.

[Debra Hense]

Adamantius wrote:

>Beep. Beep. Certified professional baker's trick alert! Keep handy a
>clean plant mister filled with plain water. Spray the loaf with a fine
>mist of water just before putting it into the oven. After five minutes,
>do it again. After another five minutes, do it a third, and final time.
>This helps develop a good, baguette-like, crust. 

Bear wrote commenting on Adamantius:

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

Murkial added the following comment:

>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.

Gee, I've always used a mister/spray of oil on the 
bread dough immediately before putting it in 
the oven. I get very nice crusty crusts this way.  
Wonderful when making french loaves.

Water, hmmm, sounds like a lot more work. But, 
I'll have to try it just to see what the difference is, 
if any.

Kateryn de Develyn

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