[TheForge] blacksmith bread OT

[wmullett at bright.net]

I learned from an article to use a large pan of water since I didn't have a stone.  It provides the mass of temperature to bake a great loaf.  To get a great crust, with just about ten minutes left, I pull the water pan then I use a squirtgun to shoot a couple of squirts into the oven.  (Don't hit the light bulb!) 

This makes a great crusty bread.

Walt
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From: Dan Crowther <gobae at oakandacorn.com>
Date: Fri Jan 19, 10:28 AM
To: Sponsored by ABANA <theforge at mailman.qth.net>
Subject: Re: [TheForge] blacksmith bread OT

Quote from Joe Fisher (blacksmith & baker)

"The steel would serve one of the two purposes of a stone: retaining 
heat.  It would smooth out the heat cycles of the oven and help 
transfer heat directly to the dough for a nice 'oven 
spring'.  Another purpose of the stone is to pull moisture from the 
dough for a crisp crust (allegedly)."


Daniel Crowther &
Sarah Ritchie-Crowther
Oak & Acorn
Valley Falls, NY
http://www.oakandacorn.com

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