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A comment on Baking bread using 4,500 year old yeast from Ancient Egyptian pottery (2019). Parent comment

Re:Baking bread using 4,500 year old yeast from Ancient Egyp... by kwhitefoot on Thursday November 04, 2021 @07:40AM (#29105814)
> in the UK, consumer ovens are available (starting at the low-mid end) with water reservoirs and a steam function.

Same here in Norway so I suspect that they must be available all over Europe as they are made by companies like AEG, Miele, and so on. They aren't even desperately expensive any more.

But I bake a loaf in a cast iron casserole at 250 C in a conventional oven. Lid on for the first half hour, take off the lid and bake for a further 15 minutes. Makes a nice crust.

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Re:Baking bread using 4,500 year old yeast from Ancient Egyp... by OJFord on Thursday November 04, 2021 @08:18AM (#29106177)
Yep I do the same. Though I've been erring shorter with the lid on (and experimenting with a tray of water as I mentioned) trying to save it from being squashed.. really I should just buy a bigger casserole! (And a bigger kitchen with space for it when not in use..)
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