In a message dated 6/10/00 6:17:30 AM, bread-bakers-errors@lists.best.com
writes:
<< Do they make little chainsaws for the
slicing of these hard, chewy, tough crusted loaves? Are they supposed
to be that hard to cut into? Do I need to take up weight lifting to
build up my upper arm strength? Or is there a baking technique that
someone could clue me into? I do use a baking stone. I heat the oven to
500 F, then turn it down to 450 when the loaves go in. And I spritz
heavily with water at the beginning of baking.
Thanks for any and all responses. May the wild yeast be with you!
Madeleine >>
Madeleine - send me you email address and I'll send you a sample of my Dough
Relaxer - it will eliminate the need for the chain saw.
Lora Brody
www.lorabrody.com