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.
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.
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.