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.