The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

remove from dutch oven?

ntyhurst's picture

remove from dutch oven?

I don't like the way that the crust on the bottom of my loaves is thicker and darker than the rest of the crust and i'm wondering if it's possible to remove it entirely from the dutch oven and place it on a regular rack in the oven after the initial covered baking rather than just removing the lid. will this even make a difference or is that undesirable effect the result of the initial baking? anyone done this?

cranbo's picture

The only downside is removing it from the DO; if you  don't leave it in the DO long enough, the crust and crumb will still be too fragile to move. I think probably after 20 minutes it would be OK to move. 

Haven't tried it myself but it makes sense to try. 

Otherwise you may want to try shielding the bottom of your DO from the heat source, with a pan etc. 

dabrownman's picture

time I bake with a DO.  5 minutes after removing the lid, I remove the boule from the DO and finish the baking on a stone with convection on.  I just dump the bread out of the DO on top of the stove, pick it up with gloves and put it on the stone that was heating on the rack below.  No burned bottoms anymore -  perfectly steamed and baked.

SCruz's picture

I used to have that problem. I found that lowering the temperature 10-15 degrees or changing the height of the shelf in the oven made the difference. It also means don't let so much heat out of the oven while it's still baking. 


Mary Clare's picture
Mary Clare

I wonder if putting your DO on one of those insulated cookie sheets would help, if you have one.  When I got rid of my insulated cookie sheets, I kept one of them to put under other pans to prevent scorching.