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From: Tami Smith
Remote Name: 66.109.253.18
Alas, I too have difficulty making great French bread at home. In school it was perfect. Our "secrets" are a very wet dough, high oven heat, and heavy steam for the first 10 minutes. The crusts were perfect with light, soft interiors and holes throughout. At home I have not come up with the right combination to make this same bread. I'm still working on it though. Tami