On Tue, 21 Jun 2005 14:05:52 GMT, Gonorio Dineri
> wrote:

>Either way, the air will be moist, and you can spritz the loaves
>every few hours to make sure they stay moist.

Howdy,

If the air is moist, I would suggest leaving our the spritz:

Too much water on the surface will make the finished loaf
look "mottled."

All the best,
--
Kenneth

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