On 2/13/05 12:26 PM, "Dick Adams" > wrote:

> P.S. I make pretty good loaves without any tiles, slabs, rocks,
> Bongards, or "steam" either, for that matter. But that's just my
> opinion, I should admit. Also without fancy baskets and
> french-named implements ...

If I had to score the components for bread success. It would look like this:

Good fermentation technique: 80%
Good flour : 10%
Good oven : 10%
Camera : 0%
Baskets, bread pans, : 0%
anything from Williams-Sonoma,
The Baker's Catalog, anything French, etc...

Will