My favorite is The Baker's Apprentice by Peter Reinhart. Very good
information on getting the type of bread you want. Check your local
library and perhaps they will have a copy for you to use.

marcella

In article .com>,
"badgerman" > wrote:

> I dont seem to be able to create interesting crust features like ears
> on the bread I bake. I love how this looks in the artisanal bread I
> buy, and I want to recreate it at home. Can someone tell me how?
>
> Ive done some shopping for a bread book that speaks at length about
> crust features, and I havent found one yet. Does anyone have a
> suggestion to offer?
>
> In some cases I want to produce bread with a thick top crust. by
> adding a steam pan and spraying the sides of my oven, I can produce
> bread that comes out of the oven with a very pleasing bit of thin
> crunchyness to the crust, but that disappears after half a day or so.
> Thank you!