On Mon, 16 Aug 2004, jason molinari wrote:

> Kenneth > wrote in message >. ..
> > Each of those cools the oven significantly... It takes an incredible
> > amount of energy to change water to steam. If that happens inside the
> > oven, it just takes heat energy that you want to go into the bread. To
> > get the benefits of steam, it must be generated outside the oven, and
> > conveyed into the oven. That is (usually) easy to do. Just let me know
> > if you would like to know more about the method...
> >
> > All the best,
>
> Hey Ken, i would like to hear how to steamify the oven externally. Is
> steam generation definitely my thin-crust problem?
>
> thanks
> jason

Unles it' sin a FAQ somewhere I missed it, I'd also like ot see it, and it
would probably bee good to re-post it here, for the other newcomers.

Thanks!

Dave