January 25, 2019 - 10:36am
Baking in a Dutch Oven Problems
We just moved into a new house. I had a single oven before and never had problems baking my loaves in a Dutch Oven. In the new house, I have a double oven - a bit smaller than a full sized oven and I suspect that’s the reason for my burnt bottoms on my Dutch oven baked loaves.
I follow the formula from Flour, Salt, Water, Yeast and directions say to heat the Dutch in a 475 oven. I did that, and I think the Dutch is too close to the floor of the oven. I can’t raise it any higher, the oven just isn’t deep enough.
Question.. should I lower the temperature and try them again? Or, should I bake them on a stone, forgoing the Dutch Oven, which kind of defeats the purpose?
All that work.. both loaves burnt and had to toss.
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When I first started baking I had that problem too. I read somewhere (poss TFL) to set the dutch oven on a sheet pan. I did that and have not had a burned bread since.
I wonder if switching to Convection bake might make a difference?
is it an option? Also if unfamiliar with the oven settings, find out what all the symbols mean. The fan does a great job heating up the oven. When using it, lower the oven temp if it doesn't lower automatically.
I bake all my loaves in convection bake for the same reason; preventing burnt bottoms! I find that the elements cycle quickly from bottom to top to back rather than staying on for a lengthy period which it does on bake only. Give it s try and see.
Oh and the idea of putting a sheet pan upside down under your pot is another great idea. A stone on the shelf below, if there is room, might work too.
and if you smell burning toast while baking try the baking sheet or several layers of alufoil under the pot. 430° with the fan.
A big box grater is good for removing the burnt crust. Cool loaf with burnt side up so the whole loaf doesn't taste burnt. Works on cookies too.
If you smell it, it’s probably too late for the layers of foil, but starting it out with that might help.
Airbake is a brand you can find at BB&B or on Amazon.
has some tips on how to avoid burning in a dutch oven:
https://www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
Lots of good advice in that.
i use the tips from the video listed in the previous post from The Perfect Loaf. I keep a stone underneath my cast iron cooker but on a shelf just below it not directly underneath the cooker. 500 oven while heating pan then lowered to 475 when I add the bread loaded in the cast iron cooker. Two layers of parchment under the loaf also.
I use to have this problem with every loaf I baked. My solution was to cut a circle of corrugated cardboard ( like the one used to send books through the mail) to fit the base of the Dutch Oven. The uncooked loaf is then transferred on its sheet of baking paper so that it is not in direct contact with the cardboard. Works for me. Valerie.