[Sca-cooks] bread, again

[Terry Decker]

> I've never really done baguette-- I don't really have the right equipment. 
> I *can* make excellent enriched breads, though :-)
>
>
> -- 
> Antonia di Benedetto Calvo

The baguette is a combination of active yeast, high initial temperature and 
moisture injection into the baking chamber.  I haven't worked out the 
correct procedure yet, but I will, I will.  As for enriched breads, I do 
love my stollen.

Bear