I tried putting rice in the bottom of my Dutch oven and a heat deflector below it. Taking the loaf out after the top on bake but my crust was still almost inedible. Then I tried this. It’s the bottom of one of my springform pan. The lip on it holds it up off the bottom of the pan and I think that being aluminum, it doesn’t retain the heat like the cast iron does. It DEFINITELY has made a difference!
by Big_Researcher_3027
8 Comments
**Hello Big_Researcher_3027,**
# **RULE 5 IS ON HOLIDAY RETURNING JANUARY.** While we would love you to post with the rule in mind, the Mods will not be removing posts :-). If you’re asking for help, you really should be adding details to get you the best help.
**[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.
# **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
# [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
# [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Great idea! If one doesn’t have that, a circle of aluminum foil crumpled then somewhat smoothed helps protect the bottom crust as well. I like your idea better though.
I just leave my partners pizza stone in the oven on the bottom rack, completely solved my overcooked bottom crust.
I use a sparse layer of uncooked rice underneath a sheet of parchment paper.
I use a pizza screen and a disc of parchment paper.
https://imgur.com/gallery/TubjgvB
Looks like nonstick. You sure it’s rated to the temperature you’re using? No fun to off gas PFAS fumes.
Never thought to try that
I have an insulator like that and it’s actually too effective! The bottom of the loaf doesn’t quite cook all the way.