SC - Crusty bread

[Korrin S DaArdain]

As I think about it, the sudden blast of steam could be dangerious if the
door is not closed fast enough. I suggest you use ice cubes, you will
retain more moisture in the oven in this manner and have less risk of
injuries.

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

On Wed, 11 Nov 1998 22:31:04 -0600 "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
>> >I read that pro bakers sprayed water in the ovens like you do when
>> >bakeing bread.  
>> 
>> Would it make any difference to just put a little pan of boiling water
in
>> the oven, or am I over simplifying this?
>> 
>> Micaylah
>> 
>From some experiments, misting will give you a thinner crust.  You 
>can humidify the oven by putting a pan on the lower rack, bring the oven

>to temperature, then pour in about a 1/2 cup of water.  Wait about 5 
>minutes then load your bread onto the upper rack.
>
>Bear

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