which step/steps are actually contributing to the crisp crust? The egg white and water wash? No need for steaming/ice cubes/water spray etc... I cant wait to try it!Will certainly report back the result. Thanks King Arthur Yes, the egg white/water is mostly responsible - you'll notice thre's much more water than is usual in an egg white wash, so it's equivalent to spritzing or brushing the rolls with water, which is equivalent to the ice cubes/steam in the oven process. Looking forward to hearing your experience with these- PJH

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