Love the Dutch oven method of baking bread, however, crust is too brown almost burned.  How can this be corrected?  Oven temp has recently been calibrated.

Sal - 05 July 2010 12:41 PM

Love the Dutch oven method of baking bread, however, crust is too brown almost burned.  How can this be corrected?  Oven temp has recently been calibrated.

Might have the rack too close to the heating element.

Are you using a generous layer of cornmeal or rolled oats on the inside bottom of the pot? Not only does this prevent sticking, it also cushions the dough from the most intense heat.

Try putting an insulated cookie sheet underneath to shield the bottom if that is too much try a regular cookie sheet

Sal - are you using oil on your bread, or are they just well floured as Kathleen mentioned? I usually have my dutch oven so that it’s dead smack in the center of the oven, is your rack too low perhaps? Is the top ok? What temperaturs and what times do you use?

I am told use a double layer of parchment underneath - solves the problem.

Great tips here -  I ususally use Semolina but will try oats. I don’t pre-heat the dutch oven - put the bread in to it cold and then in the hot oven and that works for me.