The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Bread Burning Bottom

mivigliotti's picture
mivigliotti

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.

 

 

                                                                                Mike

cranbo's picture
cranbo

Where's your oven heat source? Try different oven rack positions for your dutch oven to reduce the burning. 

Not many tips for retaining crispness, hearty artisan breads just don't stay as crisp as long because of the inherent moistness of the crumb. You could try baking a little cooler for a little longer and see what happens. 

 

mivigliotti's picture
mivigliotti

My source is a gas oven and heating element is on the bottom.

cranbo's picture
cranbo

Mike, do you get the same (burned) results with different rack positions? 

mivigliotti's picture
mivigliotti

I have never tried another rack position. I should try it though.

Franko's picture
Franko

I ran into the same problem during the first few bakes of Tartine bread. I solved it by putting the proofed dough on a parchment round and then placing both on the bottom piece of a springform pan. This buffered the loaf enough from the intense bottom heat of the dutch oven to prevent any scorching.

Franko

mivigliotti's picture
mivigliotti

I will try this thanks!