"Kenneth" > wrote in message =
...

> [ ... ]

> To get the benefits of steam, it must be generated outside the oven, =
and
> conveyed into the oven. That is (usually) easy to do. Just let me know
> if you would like to know more about the method...

Presumably a reference to the pressure-cooker trick. Kenneth, how does
the crust obtainable with Bongard steam compare with what may be gotten
with pressure-cooker steam? (Digital photos of a slice or cut loaf =
would be=20
really good for a comparison.)

http://groups.google.com/groups?selm...qdnrlnr1tv0ac=
@4ax.com
http://groups.google.com/groups?selm...fg3v87s3lf09p=
@4ax.com

Would one who had achieved satisfaction with the pressure-cooker trick =
be advised to
further invest in a commercial, steam-fitted, bakery oven?

Many thanks in advance for your attention to this inquiry.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html