Had a little experiment last night with two portions of the same dough.

The one of the left is baked with the steam-oven. I just used the standard bread recipe in the oven’s settings. The one on the right is baked with a Dutch oven.

Tried to get the variables (like scoring etc.) as consistent as possible. What a different.

Any thoughts? The only thing I can think of is that the Dutch oven wasn’t the same temp as the oven, so that stopped the rise of the loaf on the right.

  • Dontbesourdough@lemmy.worldOPEnglish
    6·
    11 months ago

    Haha. What’s wrong with Dutch bread? It’s cheap, sweet, and you can store it for multiple days. Lol. (I’m Dutch, I get your disapproval for our bread baking skills).

    In this case, I’m referring to a cast Iron pot aka a Dutch oven.

    • raspberriesareyummy@lemmy.worldEnglish
      11·
      11 months ago

      Exactly - net zoals ik had geschreven - jullie houden van dit “brood” ;P ik had er ook af en toe een “zuurdesembrood” gekoopt, maar ook deze waren nog steeds binnen een dag of twee droog zoals en stukje brandhout.