Bread burns on the bottom, before it changes color on top
So I have been failing over the past few months to make a decent loaf of bread. Basically ever since I moved My bread stays doughy white on top and begins to burn on the bottom. I tried pretty much everything I can think of with no great improvment.
- top rack
- bottom rack
- moving the racks
- directly on the stone
- stone then pan
- no stone
- stone on bottom rack bread on top rack
- steam (all varieties)
- different pans (sometimes that changes things but never for the better)
Is there any good ideas or magic bullets? The oven is electric and pretty new. Maybe a year or two old. I see the same things with my pizzas as well. The crust never gets brown...