Bread-Bakers v102.n041.5

Re:  Crisp crusts.

I don't think there is any way to keep a crust crisp if you want the 
interior of the bread to remain soft.

This is a very, very old trick used by bakers as well as home bakers. 
Simply put the loaf, or unsliced portion of same in a ziplock bag. When you 
want to refresh the loaf simply heat  your oven to 375. Briefly run cold 
water over the crust of the loaf, direct from the tap, (avoiding the cut 
surface as much as possible but a little water will not hurt) then 
immediately place the loaf directly on the rack in the oven and set  your 
timer for 15 to 20 minutes, depending on the size of the loaf.  A regular 
"Italian" style loaf for 15, a large round boule for 18 to 20 minutes.

You will find the crust is crisp, the interior is just as it should be. Cut 
and serve while still warm. The bread will stale more rapidly when treated 
like this but it is fine if you are going to use up the loaf immediately.

Andie Paysinger & the PENDRAGON Basenjis, Teafer ,Singer & Player
asenji@earthlink.net   So. Calif. USA   "In the face of adversity, be 
patient, in the face of a basenji, be prudent, be canny, be on your guard!"
http://home.earthlink.net/~asenji/