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.
@markr @Dontbesourdough Yes, Dutch ovens are great for baking bread, but I wish someone would make one with a ‘bread pan’ shape so I could make sandwich-style bread in it, not just boules.
You can use a Terrine. I have family that prefers regular loaves, whenever they visit I do a lot of my bread baking in that.
@Cheradenine I was thinking more of a square cross-section like a bread pan has. I’d have to buy a terrine, which would be expensive and I’d have to justify the costs and find a place to put in among my already-crowded kitchen tools, pans, and appliances.
Do you put parchment paper in the Dutch oven? I use it to lift the loaf and keep it from sticking when baking.
Instead of ice cubes, spritz water on the dough before closing the lid. Seems to help the spring.
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.
Another vote for parchment. Made everything much easier.
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).
@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.
They do. I have both types.