That book (Artisan Bread in Five Minutes a Day) is one of the most worn in my cookbook collection (along with the KAF books, of course!). The authors recommend using the base of a broiler pan in the bottom of the oven, into which one pours about a cup of hot water to create the steam. You do this step when you put the bread in to bake. It really does make for a lovely crust... I also do the steam step for the pizzas I make for dinner every Sunday. Thanks, PJ, for the folding technique... my previous attempts at baguettes have been a bit sad looking! I may have to give up working and stay at home to bake all the recipes I've marked from this blog!! Thanks, folks! Yes, Cynthia, I usually use the steam method, too - like you, I turn to Jeff's book all the time now. Great resource! Thanks for connecting - PJH

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