Jane Lumley wrote:

> IMHO, the difference between my amateur efforts and those of Kayser et
>
>al is shaping and technique, not oven magic.
>
>
I think Reinhard suggested that the oven is responsible for about 10% of
a bread's quality.

Clearly, an oven can be destructive (burned bread), but beyond that, the
differences may not be as extreme as some would like to think.

Mike