Apology for help request on no-knead bread
Earlier, I asked for suggestions on Why i was burning the bottom of my bread in a dutch oven. I was following Cook's Illustrated Recipe. I am still having problems and i apoligize for repeating this problem.
I am now using a cast iron Tramontona Dutch Oven. I have an internal temperature of 190 -195 degrees after 30 minutes in the gas oven with the lid on(temperature taken after taking the lid off) at 425 degrees (Dutch oven heated to 500 degrees previously) in a gas oven with the Dutch oven on the next to the lowest shelf. The temperature seems to go to 205 and just stays there for a long time with the lid off. If I wait until the interior temp of the dough reaches 210 degrees, the bottom is burned. I am using parchment paper with a spray of oil on the paper before putting the dough in the dutch oven.
Both of my Polder thermometers register boiling water at 207 degrees in Topeka, Kansas.
Are there any suggestions as to what I am doing wrong. I weigh my ingredients for the dough recipe.