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
    link
    fedilink
    English
    arrow-up
    1
    ·
    1 year ago

    Can’t work out from the comments if you make your own sourdough, or if you’re still having a dig at the Dutch bread. Maar, self gebakte is dalk die beste brood.

    • raspberriesareyummy@lemmy.world
      link
      fedilink
      English
      arrow-up
      1
      ·
      1 year ago

      zelf bakken is wel ook een beetje werk :) mijn medebewooner bakt inderdaad zelf, maar ik zou het voor mezelf niet doen denk ik - de tijd gebruik ik liever voor eten koken.