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.

  • @Aux
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    31 year ago

    Professional bakers have never used Dutch ovens for a reason.

    • @RBWells
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      11 year ago

      Well it would be too fussy for multiple loaves, the en cloche baking doesn’t scale up well. If I had to make more than 2 at a time no way would I be wrangling a bunch of heavy searing hot pans.

      • @Aux
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        11 year ago

        The reality is that you don’t need any cloche or whatever. Just add steam straight into the oven.