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Pondering French Loaves

Lee2Lee2 Posts: 38
edited November -1 in EggHead Forum
A loaf of true French bread baked as the French bakers make them is baked in a steam injected brick oven. The injection of steam during the first few minutes of baking gives extra loft to the bread and also helps create that nice crunchy crust.
This technique can be simulated in a home oven with a pan of boiling water, a red-hot metal object thrown into the pan of water at the same time the loaf goes into the oven and a few subsiquent squirts of water with a squirt bottle during the first 5 minutes of baking.
Now...my question is this: Do you experienced Eggers think that squirting a few mists of water into a heated up BGE would damage it? I'd hate to ruin my Egg all for a loaf of French bread.

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