I recently borrowed some books from the library and two of those were about bread making. Both were by the same baker. One book was called Dough and the other Crust.
The book that I was using was written by a Frenchman and there was also an accompanying DVD which showed the process of working the dough in order to get air into the bread.
The recipe calls for the use of fresh yeast and I went to the local delicatessen and the healthfood shop to get this but unfortunately they do not stock fresh yeast as there is insufficient call for it so I had to make do with powdered yeast.
Undeterred by this I started off on my venture. I don’t think I got the working of the dough quite right and after I had finished the bread I went back and viewed the DVD a second time so that I get the process right next time I make it.
Most importantly to achieve the desired crustiness you must spray the oven 15 times with water and then another 5 times after inserting the bread. I only sprayed the oven a couple of times and so the crust isn’t as crusty as I expected. I will know next time.