"Hans Fugal" wrote in message
...
dan w wrote:
"jim" wrote in message
...
What is the secret in getting a hard crust?



steam. i take my broiler pan that cam with the oven, and use the bottom
portion and pour 1-2 cups of boiling water in my preheated oven. i also
spray the bread and oven just as i put the dough in. every 3-5 min is
also
spray the oven again. some ovens do a better job of steam conversion.
my
dad has a ge oven that has a left top vent, and it creates great steam.
my
oven doesn't do as good a job, but still works. my temp is usually 450
for
20 min and 400 for 25 min.

Could you share why you believe steam creates a hard crust?

I've been getting what I would call a hard crust with no steam whatever
and cold oven. Maybe my hard crust isn't relatively hard at all.

i only know what the experts tell me, and what works for me. there may be
other methods, but i don't know them. perhaps one of them (experts) will
take pity on us and chime in

dan w