Using a clay baker
I am in need of some advice on using my oblong clay baker when baking my Italian style loaf.
I recently changed ovens and I never had a problem before , BUT now using the exact same recipe and exact same baking times and temps , my loaf burns slightly on the BOTTOM. I don't understand what could be going wrong.
Times and temps.
Shaped loaf is proofed in the clay baker. Meanwhile, I preheat oven to 425 F. When loaf is ready to bake, I slash it, spritz it , and load it in the hot oven, on a center rack.
Bake for 23 minutes.
Remove top lid and continue to bake for 13 minutes.
Remove loaf from clay baker and place on center rack to finish baking for 5 minutes, and to develop a crackly crust.
As I said above, i never had a problem with this method until I changed ovens.
Does anyone have any suggestions on why the bottom burns slightly and what can I do about it ?