I learned a ton about pizza by baking this bread

Yesterday quite by accident I learned a ton about pizza by baking french bread. I made a batch of dough, which I formed into baguettes. I have a baguette pan which holds three baguettes, but I had four to bake, so for the hell of it, I baked it right on the tiles in my oven right next to the baguette pan. Of course the baguettes in the pan had a rounder shape than the fourth, but the surprise was when I sliced the breads in half. The bread baked on the tile had many, many more holes in it than the other three as you can see by the pictures below.. this got me to thinking about the pizza process. I know that cracker doughs cooked on the hearth are much more tender than those cooked on screens and pans and I guess I know why now...the availability of heat directly to the skin must make the dough create steam much more quickly than when using a pan, giving a nice tender crust. I would also surmise that if one doesn't want as much action in his crust, he should bake in a pan. Very interesting to me!!

John

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