Quote:
Originally Posted by 420
You can get crustier bread by putting water in the oven while it bakes. The pan looks pretty good though. Maybe add some handles so I can remove it while it's hot and not forget it's in the oven.
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usually not enough. I do the water pan on the bottom and mist it a few times towards the end and its still pretty light on the browning. cast iron would concentrate it more i would imagine.