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.

  • Cheradenine@sh.itjust.works
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 year ago

    I picked up my terrine at a flea market pretty cheap, and it has straight sides, so I do use parchment paper. I have tried ice cubes, but didn’t find that they did much.