Tartine Bread Burning Bottom
I have been making tartine country loaf for about 2 months now and I have gotten great rsults lately. I have one issue, its when i follow the exact method of the book. I preheat oven to 500 with the dutch oven and I pull it out and put the bread in the oven then lower to 450. I then bake for 20 minutes covered and then 20 minutes uncovered. My issue is my loaf looks and tastes great it just has some burning on the bottom of the bread which gives a bitter taste. Also I was hoping for the bread to stay crispier just a bit longer.