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.
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.