Home Bread-Bakers v006.n067.13

Crispy Crust

potato@stlnet.com (Frank Weltner)
Sun, 4 Feb 1996 13:51:22 -0600
The secret to crispy crust is moisture in the oven. The French get theirs
crispy in brick ovens which pick up moisture overnight. They also toss
water into the oven and make sure that the bread's outside is moist.

You can spray the break with water from a small plastic pump.

You can place a pan of boiling water in the oven.

You can paint the outside of the bread with egg.

If you want that nice crunchy bottom on your bread, toss corn meal on the
bottom of the bread or baking pan. The corn will adhere to it and toast up
very crunchy.

Over crunch delights include poppy seeds or hulled sesame seeds for the top
and sides. These may also be placed in with the dough for a nice poppy or
sesame flavor.

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