Burned loaf with Dutch oven
In Ken Forkish’s book, Flour Water Salt Yeast, he bakes loaves in a preheated dutch oven.
I tried it using a Le Creuset dutch oven (enamel on cast iron), but the bread burned black on the bottom. So, I bought an oven thermometer but it says that my oven is accurate.
Next time, I lowered the temperature by 25° and shortened baking time. The bottom was not quite as black, but it still had to be cut off. Unfortunately, oven spring was not as good.
Have you had success with this method? What brand of dutch oven?