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.
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.