tag:blogger.com,1999:blog-929678509874574198.post6576793105896564275..comments2009-02-04T10:53:50.190-08:00Rosannahttp://www.blogger.com/profile/03031857072541508916noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-929678509874574198.post-43336833178553849782009-02-04T10:53:00.000-08:002009-02-04T10:53:00.000-08:00While putting The Baby Nickel down, I did some research. From the Bread Builders (a highly informative, detailed book---I recommend it): "In an oven that is too cool and too humid the crust gel will be too deep, making a thick, excessively chewy pale crust with little flavor. A hot, dry oven will make a thin, crisp, dark crust with a poorly baked crumb, while crust flavor may be poor because the crust burned too fast for good development of flavors. An oven which is moist and hot at first, and dry and slightly cooler later, will produce a moderately thick, slightly chewy, and moderately crisp crust with full flavor..." (pg. 102) And, "If an oven is never hot enough to dry and bake the crust sufficiently, bread will cook through without forming attractive crust color or flavor." (pg. 96)<BR/><BR/>Keep us posted, and good luck!<BR/><BR/>-JJMama JJhttp://www.blogger.com/profile/15595231987892881691noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-52353829163423738672009-02-03T16:00:00.000-08:002009-02-03T16:00:00.000-08:00Butter darlin, that's your ticket? How could you forget?<BR/><BR/>A nice ample brushing of butter (and some honey!) will brown those loaves up in no time.WCrawfordhttp://www.blogger.com/profile/05826170161348392054noreply@blogger.com