"dutch oven" experiment
I see that lots of TFLers use dutch ovens or cloches to get great oven springs on their bread,and there is some pretty awesome stuff out there. so although I don't have a DO thought I would try with an inverted stainless steel bowl. Made 2 small boules (300 gms)! and baked them side by side on my baking stone using steam (a small towel in a pyrex jug +steam pan on base of oven). I covered the left loaf with the bowl. and left other as usual. Oven temperature 250oC at loading dropped it to 225oC for rest of the bake. I removed steam and stainless bowl after 12 minutes and baked another 15 until internal temperature was 205oF. My standard method I am happy with while DO style bake spread more and didn't rise as high. Right loaf is my standard method, left one is experimental bake. Is this what you would expect? or did my 2 different scoring styles affect it?p