Quinona makes the bottom of my loaf burn
I've been having fun trying out the recipies on the site and have gotten to the point where most (well, lightly less than most) of the time my white and whole wheat (and low percentage rye) sourdough bread come out nice. I love the flavor of quinona so I tried substituting 10-20& of the wheat flour with quinona. The result is some of the best looking and formed bread to come out of my oven. It tastes great, but except for one experiment when I took it out too early and it was raw inside, the bottoms of every loaf are burned. Does the quinona burn easier? Does it absorb more water and make the crust dry out and burn sooner?
I could probably fix this by changing the temperature but I've just gottent used to timing out breads at 475 (I use a clay pizza stone and a steam pan in the bottom of the oven) and I'm not sure how to adjust to avoid burning. I always burn the bottoms of most of my quick breads, which cook at lower temperatures, so I'm thinking there must be a fairly obvious solution that I'm missing.