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.
I never tried the steam tray. I have two Dutch ovens, both made of clay, one for round loaves and one for ‘batard’ oval loafs. I generally only use the batard. The only recent change I’ve made in my baking is to minimize the amount of starter I keep. Basically I went from saving 150g to 25g. Much less waste. Back on Reddit there were posts from ‘the German guy’ that covered in massive detail how to minimize starter waste and the science of starter proportions.