SC - Long-Period food, bread, etc.
Debra Hense
debh at microware.com
Wed Nov 19 15:08:15 PST 1997
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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