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.
Well that is a bit hyperbole, although I agree on some parts. Supermarket bread yes. We also have good traditional bakers with fine bread and pastry’s, also the biologic-dynamic bakeries wich I grew up with bake proper sour dough bread. I only eat bread from the supermarket if I have to, I don’t buy it. I do like the breads from Turkish bakeries here in the Netherlands as well.
Luckely I live near Aachen in the south of the Netherlands, and I like the bread from German bakeries very much too, but a lot of the Lidl, Kaufland, Aldi et cetera factory packed bread is not very good either.
Ik heb er ook bij bakkers gezoekt, maar de zuurdesembrood die ik had kunnen vinden was bijna zo zacht als een gewoon witte brood, en was ook binnen twee dagen zo droog dat het inscheurde (tension tears in the bread from drying out). Ik zou het geloven dat er ook en bakker of drie zijn, die er goede zuurdesembrood maken, maar het is gewoon zwaar zo’n bakker te vinden - tenminste in N/Z-Holland.