"Robert Dodd" wrote in message ...

> I am achieving that "bubbly" (small air bubbles in surface) look in my
> crust only sporadically. I have heard someone say that this has to do
> with the water level on the crust, or perhaps how much steam is
> available early in the bake. I have heard other people say that the best
> way to get this effect is to retard your dough at some point. Any
> definitive advice on this?


I don't know about definitive, but I was just messing around with this just
today. I made three loaves and baked them in two batches. I misted them all
with water just before they went into the oven and all had the little
bubbles to which you refer. I didn't do anything else unusual while making
the bread such as retarding the dough, etc.

Next time I'll make bread I think I'll try one loaf with a misting and one
without to see if there's a difference. I like the look of the bubbles.

-Mike