Why is the bottom of my bread burning in Dutch oven?
Hi all.
New baker who received both a Dutch oven and FWSY for Christmas. I’ve made theee amazing loaves that have come out beautifully and tasted wonderful....except for one thing: the bottom. The first loaf I put directly into the Dutch oven per Ken Forkish’s instructions and it stuck to the bottom and burned like charcoal. The second loaf I put parchment in the bottom which prevented the sticking as well as putting a cookie sheet on the wrack below the Dutch oven to try and dissipate some of the direct heat from reaching the bottom of the Dutch oven. I bought an oven thermometer and am baking at the correct temperature.
Any tips? It’s a shame that these breads are coming out so beautiful and tasty on top but inedible on the bottom. Could it be because the Dutch oven is brand new?