On Mon, 16 Aug 2004, Steve B wrote:

> works quite well for me. At the bottom of my oven, I have a roasting pan
> full of cleaned landscaping stones that is heated when the oven preheats
> (with apologies to D. Adams). When I load my loaves into the oven, I toss
> 1/2 - 1 cup of extremely hot water onto the stones and quickly close the
> door, thus producing voluminous amounts of steam. The result is a nice,
> shiny crisp crust (photos previously posted).
> - Steve Brandt

To better understand this for my own kitchen, I assume you have a
"conventional" home-type oven. Gas or electric? How long do you preheat
the oven, particularly since you're heating a large box of rocks, as well?

Dave

"Dave Bell" > wrote in message
rea.net...
> To better understand this for my own kitchen, I assume you have a
> "conventional" home-type oven. Gas or electric? How long do you preheat
> the oven, particularly since you're heating a large box of rocks, as well?

I do, indeed, have a conventional home gas oven. The oven is preheated for
approximately 1 hour prior to the bake.

- Steve Brandt

"Dave Bell" > wrote in message
rea.net...
> To better understand this for my own kitchen, I assume you have a
> "conventional" home-type oven. Gas or electric? How long do you preheat
> the oven, particularly since you're heating a large box of rocks, as well?

I do, indeed, have a conventional home gas oven. The oven is preheated for
approximately 1 hour prior to the bake.

- Steve Brandt