Originally Posted by gagamag
are you telling me you cook the bread directly on the stone ? it sounds like if I use the the eggwash with a little adjustment I can get nice crispy brown crust ? can you give me the details of how to make and use the eggwash ?
Baking from the outset on a stone is considered by many as best but I'm afraid of a collapse if I try to move raw risen loaves from a cookie sheet or peel onto the stone. That's why I bake for 20 - 25 minutes on a cookie sheet where the loaves have risen before moving to the stone.