Originally Posted by callmaker60
i watched one youtube video, putting egg white on the bread before baking to get a nice brown crust, then another video, placing a pan of water under the load allowing steam to rise...I am so confused...
The water isn't essential if you have a (natural) gas oven as the burning gas creates quite a lot of water vapour but my friends recommend it for electric ovens which have a drier heat. I couldn't speak for bottled gas, solid fuel or oil fired ovens as I haven't cooked with them.
I don't usually bother with painting anything on when I just want an ordinary type tin loaf or a cob-type tinless loaf