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.
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.
lekker
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.