> Nearly everyone (even DickA) appears to agree that long cool ferment is
> required to produce this style of crust. What I've found (though I'm certain
> other bakers routinely do this as well) is that baking the loaves in a
> covered stoneware or medium height cast iron casserole from a cold start
> works better than spritzing. I let the bread steam itself for about 20
> minutes while the oven comes up to 500, then uncover and bake for another 10
> or 12 minutes. I get a very dark and chewy crust. Depending on the ambient
> temp/humidity the crust will crackle on the cooking racks. There's no need
> to slash the loaves but they need to be well proofed before baking.
>
> Unfortunately my digital camera has taken a powder or I'd offer some pic's
> to "proof" my comments.
>
> Will

Hey Guys,

I just baked my fourth loaf ever today, and it was the first time I
succesfully "retarded" the loaf in the fridge. I had TONS of the
little fermentation bubbles.

I took some pics of the crust and crumb. Unfortunately, I don't really
know how to post them. I'd love to hear everyone's comments...I'm
quite happy witht he bread.

Can anyone post them on a website for me, if I email them the pics?

Phil Reed

prex at afes dot com