Burnt Bottom of Dutch Oven Baked Loaves
I've been baking bread for about 3 months now following Forkish's FWSY method and am starting to see reasonable results for levain based breads. My current focus is to stick with the Country Blonde until I feel the results are really good before moving on to others.
I still have a persistent problem with burnt bottoms. Following FWSY i typically:
- pre-heat the lodge cast-iron DO for 30-60 minutes at 475
- put the loaf into the DO directly (no parchment paper or flour) on the middle rack
- bake covered for 25 minutes
- bake uncovered for 15-25 minutes more (until top is quite brown). I almost never need to cook for a full hour
I have a gas range and I've used an oven thermometer and the oven is generally accurate and it generally is though the range of temperatures is wide (say +/-25)
Anyone have ideas how to resolve this issue?
thanks for any help,