>:Madeleine M Lowery <loweryhome@juno.com> wrote:
>:>But I have a crust question. Do they make little
>:>chainsaws for the slicing of these hard, chewy, tough
>:>crusted loaves? Are they supposed
A hacksaw would probably do it ;) Seriously...a friend keeps one in the
kitchen to slice frozen meat, etc. But...
>:<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.
Do one or all of the following things: Bake in pans. Bake at 350 for
about 40 minutes. Don't spritz with water. You're baking bread European
style...they like that hard crust...keeps the inside fresh longer, I guess
is the reasoning.