I would like to make crusty baguettes like you get in good bakeries. Some catalogs offer stone covered baking pans as well as baking stones as solutions when you don't have brick or stone ovens. Books recommend either spraying hot ovens or putting a pan of water on the floor of the oven. I am leary of spraying the oven for fear of warping the sides or causing an explosion. What works best? Have you any other ideas? Thanks!
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11/12/01 at 10:34am