"Iraxl Enb" > wrote in message
...
> I have been baking bread for some time now, and am
> pretty confortable experimenting with different
> addtions/modifications to basic recipies.
>
> One thing that I am unable to acheive is bread with a
> skin-like crust like that on Wonderbread. Food-snobbery
> aside, my wife likes those, and I like a challenge.
>
> My theory is that I have a plain old gas oven, and that
> it is not going to be possible to achieve that kind of
> a bread without an electric convection oven with steam
> injection and a controlled humidity proofing box (maybe
> this will get me approved for a new oven :-))
>

I think a convection oven with steam injection is the exact opposite of what
you need to make a thin, soft crust.