Ellen O writes:
> I am experimenting with making what I guess you'd call
>"country loaves" - bread with good crunchy crusts and nice soft insides. I
use
>the dough setting on my Zo and then bake the bread in the oven. So far, the
>bread is good but the crust is disappointingly soft. Any helpful hints for
>getting the crispy crunch?
>
Ellen, if you put a shallow pan of water in the oven on the shelf under the
bread you will, I think, get the crust you want. You could also spray the
crust with water a couple of times during the first half hour of baking, but
I get great result with the pan of water, and I don't have to remember to spray.
Kate Kramer
Windward Farm
Running Hounds and Working Terriers
Bandon-by-the-Sea, OR
seadog@harborside.com