Came out so nice and one spot on the bottom just got destroyed.
500g 00
400g water
10g salt
200g starter
Surprisingly tasty still just had to remove that one part. I cooked 15 min with lid on and then removed it completely from the Dutch oven to finish in this oven at 450 and somehow that one spot came out black. I think because I had a sheet tray in the oven is directed all the air to one spot. Anyone have tips for cooking the bottom even with the rest of the bread?
by Nyana987
28 Comments
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Haha I see you failed to resist the urge to add pictures of your cat just because!
I think Iāve seen advice to put a sheet pan at the bottom of the oven to prevent burning.
Pretty! The loaf too : D
Do you preheat the Dutch oven too? (I have to ask, someone I knew didnāt and it led to burnt bottoms)
You can try a lower temp like 400 F or dusting with cornmeal on the bottom of the loaf. Curious what others will say
Dry rice or cornmeal under the parchment in the DO
I use a few pizza stones and spread them on the bottom rack. Plus I make sure the oven has been pre heated for 45-60 minutes. That way if you have a bottom element oven it wonāt be running at a higher temp to get the oven up to the set temperature.
Did you put it in the oven without parchment paper after taking it out of the dutch oven?
I found that if I put the loaf on metal cooling rack (with parchment paper on top just in case the metal is sketchy) AFTER I take the lid off the Dutch oven then it doesnāt burn. If you do it from the start my loaves were underbaked
See link for what I bought to fit in my Dutch ovens
https://a.co/d/i7AdbLy
I use a Lodge cast iron trivet in my Dutch oven. It elevates the loaf and works great.
I keep a pizza stone on the bottom rack of my oven and havenāt had a burnt bottom since I put it there.
I have had great success with a scoop of rice in the bottom, then parchment on top. I’ve run into the opposite problem too where the bottoms are not browned enough if you use too much. So go easy on the rice.
I’m testing out using a silicone barrier today so I don’t have to keep wasting rice, so wish me luck.
i put my pizza stone on the shelf below and that stopped the burnt bottoms, along with tin foil lining the bottom of my dutch oven.
I put a second sheet pan on the rack under the one my cast iron is on.
I follow the recipe on Natashaās kitchen for sourdough, and she always places a pizza stone under the Dutch oven and the difference was quite stark between bottoms of the breads.Ā
I used crumpled tin foil to solve this problem.
Get those knives sorted!! 3 of them are touching, no bueno!
The only way I could stop this (and yes, I did silicone, parchment, a pan underneath, pizza stones, blah, blah, blah) was to take the bread out of the Dutch oven and finish cooking it right on the rack. Simplest, easiest and most effective way to finish baking the bread without burning the bottom.
Fun fact, the reason why the rich were called “upper crust” was that the bottoms of bread were burned in the ovens, and they were only served the upper crust of the bread in medieval times.
Put the largest baking tray you have on the rack below where you are baking the bread. Life changing
Beautiful calico š¤š¤š§”
Iāve been putting a baking sheet on the rack directly underneath my DO when I take the lid off and thatās been working great for me
So nobody is mentioning this but do not remove it from your Dutch oven, just take the lid off. If you find the bottom is still burning I placed a few layers of tin foil between the parchment paper and the Dutch oven and it fixed the problem for me.
I used to get burned bottoms, too. Iāve started putting down a couple of layers of aluminum foil inside the Dutch oven. Creates a little air layer between the bottom of the pan and the bread. No more burned bottom.
Move the oven rack as far away from the bottom of the oven as possible. Also a sheet pan underneath and double parchment paper have worked for me
I think it’s obvious who the real culprit is here.
That face is guilty af!
To stop burning bread bottoms place a pan on the rack directly below the rack you are baking on. This will deflect heat. Or, if you can get a cheap Dutch Oven, still put a flat pan underneath it.
But I think you should seriously consider getting a guard dog cuz that cat is suspect.
I add rice to the bottom of my pot, just under the parchment paper. Works like a charm every time.
Such a pretty kitty
You could also place your DO higher up in the oven if there is room
That last one looks a little underdone.
Put a cookie sheet on the rack below your loaf. It shields the loaf from burning n