No-knead bread and dutch oven problems
I am still struggling withno-knead bread. I am using the Cooks Illustrated receipe in which they used an enameled 6 1/2 quart enameled dutch oven (Le Crueset? sp.) preheated to 500 degrees. The bottom is somewhat burned; however, the temp of the center of the bread is only 190 - 200 degrees (Cooks Illustrated recommends a 210 degree center of bread temp. I have tried lowering the temperature of the preheat of the dutch oven to 450 degrees and I still get the same results. I have tested my oven temperatures with different thermometers and they all agree the temperature is accurate. My dutch oven is an aluminum 6 quart Wagner Ware Magnalite.
Should I try a heaver dutch oven? Is it possible that the smaller dutch oven is making the bread higher and therefore the center of the bread takes longer to get to 210 degrees? Any suggetions would be appreciated.