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Old 01-01-2008, 06:09 PM   #11
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stone

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 ?

Thanks again,
Tony G
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Old 01-01-2008, 06:33 PM   #12
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Egg wash is just an egg and maybe 2-3 TBL of water lightly beaten together then brushed in bread before it goes into oven a thin layer is good dont use it all if there is leftover
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Old 01-01-2008, 06:37 PM   #13
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Go here lots of great info.
bread101_intro
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Old 01-02-2008, 08:15 AM   #14
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Quote:
Originally Posted by gagamag View Post
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 ?

Thanks again,
Tony G
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.
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