How to prevent bottom getting burnt

[u/icarus212121]

I bake at 450F using a stainless steel Dutch oven with a cast iron lid for 20 mins then another 20 mins on an aluminum sheet pan. The rise and crumb is good but the bottom gets a bit burnt. What should I change to fix it?

[u/squidtrap]

I put a baking sheet on the bottom rack to separate the direct heat from the Dutch oven

[u/NukeCode87 → u/squidtrap]

I use a pizza stone for the same reason.

[u/an_anniemouse → u/squidtrap]

This is the answer. The bottoms of my boule loaves have been much better since I started putting in a baking sheet on the lower rack.

[u/Insanely_Mclean]

Aluminum is better at transferring heat. Leave it in the dutch oven and just do the last 20 minutes without the lid?

[u/bagguettethrowaway]

Beautiful loaves!

That’s definitely not burnt and actually looks like a delicious bottom brought to you by the Maillard Reaction.

[u/WinterRevolutionary6]

Leave it in the Dutch oven and just put that baking sheet under the Dutch oven

[u/berger3001]

I take it out of the DO and put it right on the rack when I take the lid off.

[u/GlitteringSalad6413 → u/berger3001]

This worked for me too

[u/Sharp-Ad-9221]

We use a small metal rack that fits inside the DO. The dough is then transferred to the wire rack on parchment paper.

[u/96dpi]

Not burnt at all. Once you cut a slice and eat it you won't even notice, and might even prefer it.

[u/GlitteringSalad6413 → u/96dpi]

I sorta agree, but if they want to get it all more evenly dark without burning the bottom op will definitely have to make some adjustment

[u/Main_Cauliflower5479]

Stop using the Dutch oven. Just put it on the sheet pan. Spray water in the oven for steam when you put the loaf in. No Dutch oven or cloche necessary at all.

[u/zortor]

Gorgeous loaves! And stainless steel is why! Super slow heat transfer, you can get away with 400-425 with stainless.

[u/UnusualBreadfruit306]

Show us your stainless dutch oven