They are possible.

Easier to achieve in a gas oven than an electric oven though. Also, I
know you said you used Reinharts book, but he suggest a cup of water in
a hot pan rather than just misting. In several of your posts though,
you only mention misting.

I put a cast iron skillet on the top rack when I start to pre-heat.
Then just before adding the bread, I put a cup of water in the microwave
on high for 1 minute. Add the bread, pour the hot water into hot pan
and there is tons of steam and longer lasting than misting. Makes a
really big difference in the crust.

marcella

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

> I wonder whether these fancy crust features aren't possible in a home
> oven like mine. More likely, I'm doing something wrong! Maybe I don't
> get enough surface tension, or maybe the bread needs a good misting to
> get more oven spring, or what?