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.

  • desGroles@lemmy.worldM
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    1 year ago

    Do you know about the loaf tins that have a slide on lid? You can leave the lid on for the initial part of the bake (or the entire bake if you like your bread perfectly rectangular).

    • Canadian Curmudgeon@mastodon.social
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      1 year ago

      @desGroles Yes, these are called Pullman pans. I’ve not used one but I’m aware of them. often used to make Japanese milk bread loaves.

      My bread machine makes a loaf with a similar square cross-section, albeit with rounded corners.