<<Disclaimer: Verify this information before applying it to your situation.>> I am posting a question for my mother. She has been experimenting with french bread and her experience is that she is getting bread that is really crusty on the outside and quite gooey on the inside. Has anyone perfected a french bread recipe? I think she is using Betty Hagman's. She is also curious if it makes a difference if she uses a french bread pan that is perforated or one that is not. (I can't remember which she said she used.) Her next step is going to be to try to put a pan of water in the bottom of the oven (which she read somewhere) to reduce the hardness of the crust. Thanks for any help. Christine Schwebel Planning and Information Management 208 Johnston Hall Ph: 612-624-1008 Fax: 612-624-6839 [log in to unmask]