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.
@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.