Burnt bottom on Dutch oven breads
Posted: 05 July 2010 02:41 PM   [ Ignore ]
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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.

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Posted: 05 July 2010 08:01 PM   [ Ignore ]   [ # 1 ]
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Sal - 05 July 2010 05:41 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.

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Posted: 05 July 2010 10:31 PM   [ Ignore ]   [ # 2 ]
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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.

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Posted: 06 July 2010 02:18 PM   [ Ignore ]   [ # 3 ]
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Try putting an insulated cookie sheet underneath to shield the bottom if that is too much try a regular cookie sheet

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Posted: 08 July 2010 01:23 AM   [ Ignore ]   [ # 4 ]
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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?

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Posted: 14 July 2010 11:27 AM   [ Ignore ]   [ # 5 ]
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I am told use a double layer of parchment underneath - solves the problem.

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Posted: 06 November 2010 08:08 AM   [ Ignore ]   [ # 6 ]
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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.

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