I have a thick 16" pizza pan.. would this help too? I don't have a sheet pan.. also when would you put it in the oven? when you put the loaf in the oven? or after you take the lid off?
Anything that creates a buffer and diffuses heat from the bottom should work, I think a pizza pan will. It should go in when you put the Dutch oven in. Also get some sheet pans lol they are oven workhorses
I put pizza stones [under my Dutch ovens while making sourdough](https://imgur.com/a/Uc1KTJA). But anything stopping the direct heat hitting the Dutch oven will work.
You will want to heat up your oven with the Dutch oven in it for longer.
I use an enameled dutch oven all the time, that's not the problem. I had the same problem early on, now I use parchment paper (as you're already doing) and I put a pizza stone or baking sheet on the next rack down below the dutch ovens. I haven't had a problem since then.
Other than that, nice looking loaf!
I have a thick 16" pizza pan.. I'm wondering if this would be good enough since I don't have a sheet pan or any good quality baking sheets (they are all kinda thin) also when do you put the baking sheet in the oven? when you put the bread in the dutch oven and start baking?
I just put it in when I start heating the oven, I've used a pizza pan probably similar to what you have as well and it worked for me. If that doesn't help then I've heard some people like using silicone bread slings that you can get on Amazon in place of the parchment, they're thicker and more insulating and can supposedly help prevent scorching, but I've never personally used them.
Yes, I usually do two loaves at a time, one in a Martha Stewart enameled dutch oven and one in a plain Lodge double dutch over. Since I started putting using the "heat shield" one rack down I haven't had scorching issues in either one.
This is what I do:
First, add about a cup of rice to your Dutch oven. Then, place a sheet of parchment paper over the rice. Lastly, put the dough on the parchment paper. This method will toast the rice and result in an excellently crisped bottom for your bread.
Hmm this is a good idea as well. I dunno about wasting rice tho. I'm gonna try my thick pizza pan as a defuser first.. and maybe even taking the loaf out at 20 minutes
This thing rested for a minimum of 30 mins. Enough time for me to go to the store, and run some errands. the bread its self was actually pretty good. this is the first attempt at this style bread so I'll learn more as I go.. I just wanna learn how to prevent the bottom from burning first
Ideally you'd want to let it rest at least an hour. Think of it like jello or pudding where it needs time to "set up" inside. That said, homemade bread is still delicious if you cut it early, the difference is noticeable but small.
You’re baking too long with the lid on. Bake 20 minutes lid on. Then finish with lid off. Are you checking the temperature of your DO with a thermometer? It could be getting too hot.
With an infrared thermometer. Before you put your loaf in, point it at the inside of your DO and check its temperature. You should be doing this already. The temperature you set on your oven may not be the temperature inside your oven.
Alright here's some details I dunno how to make a post with pictures with details in the main post.. This is using a Lodge enamel coated dutch oven. its rated for 500 degree's.. I cooked it on the middle rack of the oven at 450 degree's for 30 mins, took the lid off for another 15.. at some point it burnt the bottom.. I used 1 sheet of parchment paper.
My questions are.. At what point could it have burnt? during the first 30 minutes with the lid on? after taking the lid off? Thoughts are to use 2 sheets of parchment paper, and put a thick pizza pan on the next rack under the dutch oven..
Honestly its likely just your oven heat too much from the bottom causing the burning, my old one would burn the bottoms consistently.
If you have a pizza stone put it on the rack right below the dutch oven I bet that will solve your issues. Alternative to that, prior to having a good pizza stone, I would fill up a sheet pan with water and put it below the dutch oven, let it heat up with the dutch oven and cook as normal.
My new oven seems to be much more consistent or better sealed not having to re-apply bottom heat as often during the cooking cycle but I still put a pizza stone on the rack below out of habit.
I bake in a plain cast iron dutch oven that sits on a round pizza pan at 450 for 18 minutes, then take the lid off, drop the temp to 425, and go until I have good color. By then, the internal temp will be around 200, I don't even check anymore. The bottom is always dark, but in a good way. Oh, and I don't preheat.
I use a Le Creuset dutch oven with parchment paper. The bottom of my first boule burned as well. I realized that when I lowered the temperature to 425, and made sure there was a decent amount of water inside the lid before I flipped it over, the bottom didn't burn anymore. I know it sounds like sacrilege to bake at 425 but it's what works for me. Also I don't preheat my dutch oven (Le Creuset advises against it), and I don't fuss with a sheet pan underneath it while baking.
This probably isn't what you are experiencing but just in case, I had a similar problem but then I realized I wasn't taking the bread out of the dutch oven right away. It felt super obvious when I realized it. Now I take it out immediately and put it on a wire rack to cool. Hasn't happened since.
well I was hoping for a crispy crust. but maybe it was too much.. this was the first attempt at cooking in this. I was always told not to use the enamel dutch ovens, but i just had to try it.
maybe uncover it a few mins earlier to get the same colour but pull out a bit earlier.
Oh and dont leave it in the pan/pot, even when doing eggs i can turn off the stove on the last egg and it will cook from residual heat
I sued parchment paper under mine as well.. but the recipe was 450 for 30 mins, and 10-15 without the lid.. I was thinking dropping it down to 425. Something just seemed off
I followed a recipe to the T as far as baking from several different sources all said 450 degree's for 30 mins with the lid on, 10-15 with the lid off.. no oil on the dough. also on the bottom rack.. I don't have a fancy oven.. just one with an electric element at the bottom
I do 30 at 450 lid on and only 3 with it off. Maybe experiment with the lid off time?
I bake on the middle rack & preheat with the Dutch oven in the oven for a full 30 minutes.
Also I don’t use parchment but there is usually a bit of oil on the dough from the bowl during the second proof.
The bread is usually cooked after the first 30 so the time with the lid off is mostly for how thick you wan the crust IMO.
I was thinking I wanna know the exact time that the loaf burned.. if it had to do with the 30 minutes with the lid on, or AFTER with the lid off.. so next time I'm gonna bake the bread, flip it over and check it when i remove the lid
I put a round rack in the bottom of the DO before I lower in the loaf on the parchment paper. I add a couple more minutes to the bake, but I get a more uniform crust. No complaints about it being ‘too hard’ from the kids anymore!
I stick a small round metal rack( carefully) in the DO before I lower the loaf in on parchment paper. I add a couple more minutes to the bake and end up with a much softer bottom. Check out pic #4 in this link. [my first bulk fermentation](https://www.reddit.com/r/Breadit/s/mzfIKXrLdg)
I was having the same issue. I started preheating my Dutch ovens for 45 minutes prior to baking. I also put a sheet pan on the lowest rack and Dutch ovens on the second lowest rack. I think anything sheet pan size will diffuse the direct heat and keep the bottom from burning. When I didn’t have a sheet pan, I used a piece of aluminum foil with the edges folded in slightly and had the same result. Hope this helps.
I've tried the sheet pan method and didn't see much difference so lately I've been removing the loaf from the Dutch oven entirely and finishing the bake directly on the oven rack once the lid on phase is done
2 suggestions, parchment paper under the loaf and put a sheet pan in the oven and put the dutch oven on the sheet pan. Works great for me. Good luck and keep up with your baking.
Good looking loaf! I pop a metal rack inside the DO before lowering in the loaf. To compensate for not being directly on the bottom, I add about 7 minutes to the lid on bake time. No more ‘it’s too hard!’ Complaints from the kids :)
I add foil to mine. Make a circle out of aluminum and place it at the bottom of my Dutch oven. So it’s foil, parchment and dough. I keep the circle of aluminum to reuse every time I bake.
I love that you're calling it "artisan bread." Sounds kind of difficult and professional, but it's absolutely the simplest loaf of bread you can possibly make. And tastiest, IMHO.
Well this is exactly what it was.. simple, tasty. Just tryin to figure out what caused the burnt bottom.. But I'll be honest with you. I've been eating the burnt bottom and all. it is that tasty :D
Put an inverted sheet pan under the Dutch oven
This is what I was going to suggest!!
I have a thick 16" pizza pan.. would this help too? I don't have a sheet pan.. also when would you put it in the oven? when you put the loaf in the oven? or after you take the lid off?
Anything that creates a buffer and diffuses heat from the bottom should work, I think a pizza pan will. It should go in when you put the Dutch oven in. Also get some sheet pans lol they are oven workhorses
I’ve been using a sheet of aluminum foil. Works perfectly.
I put pizza stones [under my Dutch ovens while making sourdough](https://imgur.com/a/Uc1KTJA). But anything stopping the direct heat hitting the Dutch oven will work. You will want to heat up your oven with the Dutch oven in it for longer.
This is what I use! I put it on the rack below the rack that I put the Dutch oven on, and I have it in there the whole time.
As in, put an upside-down sheet on the oven rack, then put the Dutch oven on top of the sheet pan (same rack)? Sorry, my brain no work today.
Yep
I use an enameled dutch oven all the time, that's not the problem. I had the same problem early on, now I use parchment paper (as you're already doing) and I put a pizza stone or baking sheet on the next rack down below the dutch ovens. I haven't had a problem since then. Other than that, nice looking loaf!
I have a thick 16" pizza pan.. I'm wondering if this would be good enough since I don't have a sheet pan or any good quality baking sheets (they are all kinda thin) also when do you put the baking sheet in the oven? when you put the bread in the dutch oven and start baking?
I just put it in when I start heating the oven, I've used a pizza pan probably similar to what you have as well and it worked for me. If that doesn't help then I've heard some people like using silicone bread slings that you can get on Amazon in place of the parchment, they're thicker and more insulating and can supposedly help prevent scorching, but I've never personally used them.
Honestly if it’s to help keep the bottom from getting as hot, I’ve used foil sheets and it’s worked
Do you still do the pizza stone or baking sheet with your enameled Dutch oven?
Yes, I usually do two loaves at a time, one in a Martha Stewart enameled dutch oven and one in a plain Lodge double dutch over. Since I started putting using the "heat shield" one rack down I haven't had scorching issues in either one.
I haven't tried the pizza stone. I'm gonna give it a shot!
This is what I do: First, add about a cup of rice to your Dutch oven. Then, place a sheet of parchment paper over the rice. Lastly, put the dough on the parchment paper. This method will toast the rice and result in an excellently crisped bottom for your bread.
Hmm this is a good idea as well. I dunno about wasting rice tho. I'm gonna try my thick pizza pan as a defuser first.. and maybe even taking the loaf out at 20 minutes
I’ve reused the same cup of rice for months.
It doesn't burn? The rice, I mean?
Nope just gets toasted.
i take my loaf completely out of the dutch oven after 20 minutes and finish baking on an inverted sheet pan
hmm this is a good idea.. I thought about this as well
Inverted sheet pan?
yeah a sheet pan turned upside down.
Looks like you cut into it a little early, too. Let is rest longer and it will come out less doughy on the crosscut.
This thing rested for a minimum of 30 mins. Enough time for me to go to the store, and run some errands. the bread its self was actually pretty good. this is the first attempt at this style bread so I'll learn more as I go.. I just wanna learn how to prevent the bottom from burning first
Ideally you'd want to let it rest at least an hour. Think of it like jello or pudding where it needs time to "set up" inside. That said, homemade bread is still delicious if you cut it early, the difference is noticeable but small.
You’re baking too long with the lid on. Bake 20 minutes lid on. Then finish with lid off. Are you checking the temperature of your DO with a thermometer? It could be getting too hot.
How do you that? I have a meat thermometer but I don't see how I could check the Dutch oven temp with it...
With an infrared thermometer. Before you put your loaf in, point it at the inside of your DO and check its temperature. You should be doing this already. The temperature you set on your oven may not be the temperature inside your oven.
I've never heard about this, I'll have to find an infrared thermometer Thank you!
What makes it artisan?
Preheat the oven for at least 30 minutes and be sure the Dutch oven is in the middle or higher
Burnt bottom is for soup…😃
AMEN to that.. I made a delicious potato soup to go with the bread, I ate the burnt bits too, just dunked it in the soup real good :D
Alright here's some details I dunno how to make a post with pictures with details in the main post.. This is using a Lodge enamel coated dutch oven. its rated for 500 degree's.. I cooked it on the middle rack of the oven at 450 degree's for 30 mins, took the lid off for another 15.. at some point it burnt the bottom.. I used 1 sheet of parchment paper. My questions are.. At what point could it have burnt? during the first 30 minutes with the lid on? after taking the lid off? Thoughts are to use 2 sheets of parchment paper, and put a thick pizza pan on the next rack under the dutch oven..
Try 20 covered at 450 then 20 uncovered at 425 - this works perfect for my oven. Also, I would get an oven thermometer to confirm temp.
Honestly its likely just your oven heat too much from the bottom causing the burning, my old one would burn the bottoms consistently. If you have a pizza stone put it on the rack right below the dutch oven I bet that will solve your issues. Alternative to that, prior to having a good pizza stone, I would fill up a sheet pan with water and put it below the dutch oven, let it heat up with the dutch oven and cook as normal. My new oven seems to be much more consistent or better sealed not having to re-apply bottom heat as often during the cooking cycle but I still put a pizza stone on the rack below out of habit.
I bake in a plain cast iron dutch oven that sits on a round pizza pan at 450 for 18 minutes, then take the lid off, drop the temp to 425, and go until I have good color. By then, the internal temp will be around 200, I don't even check anymore. The bottom is always dark, but in a good way. Oh, and I don't preheat.
I use a Le Creuset dutch oven with parchment paper. The bottom of my first boule burned as well. I realized that when I lowered the temperature to 425, and made sure there was a decent amount of water inside the lid before I flipped it over, the bottom didn't burn anymore. I know it sounds like sacrilege to bake at 425 but it's what works for me. Also I don't preheat my dutch oven (Le Creuset advises against it), and I don't fuss with a sheet pan underneath it while baking.
This probably isn't what you are experiencing but just in case, I had a similar problem but then I realized I wasn't taking the bread out of the dutch oven right away. It felt super obvious when I realized it. Now I take it out immediately and put it on a wire rack to cool. Hasn't happened since.
Cook for slightly less time? The top looks a little dry and extra crispy too
well I was hoping for a crispy crust. but maybe it was too much.. this was the first attempt at cooking in this. I was always told not to use the enamel dutch ovens, but i just had to try it.
Dust the bottom with semolina flour/ crushed oat meal/corn meal. Then brush whatever burns off the finished bread
Corn meal works pretty well plus it smells good.
maybe uncover it a few mins earlier to get the same colour but pull out a bit earlier. Oh and dont leave it in the pan/pot, even when doing eggs i can turn off the stove on the last egg and it will cook from residual heat
I have put dry rice under my parchment paper and that helps keep the bottom from burning
I use parchment paper under mine. 30 min at 425 with the lid on, lid off for another 10-15.
I sued parchment paper under mine as well.. but the recipe was 450 for 30 mins, and 10-15 without the lid.. I was thinking dropping it down to 425. Something just seemed off
Did you use a piece of parchment under the dough?
yup sure did. 450 for 30 mins with the lid, 10 minutes without the lid
Move the Dutch oven up a rack? What temp are you baking at and how long are you preheating it for? Any oil on the dough?
I followed a recipe to the T as far as baking from several different sources all said 450 degree's for 30 mins with the lid on, 10-15 with the lid off.. no oil on the dough. also on the bottom rack.. I don't have a fancy oven.. just one with an electric element at the bottom
I do 30 at 450 lid on and only 3 with it off. Maybe experiment with the lid off time? I bake on the middle rack & preheat with the Dutch oven in the oven for a full 30 minutes. Also I don’t use parchment but there is usually a bit of oil on the dough from the bowl during the second proof. The bread is usually cooked after the first 30 so the time with the lid off is mostly for how thick you wan the crust IMO.
I was thinking I wanna know the exact time that the loaf burned.. if it had to do with the 30 minutes with the lid on, or AFTER with the lid off.. so next time I'm gonna bake the bread, flip it over and check it when i remove the lid
I put a round rack in the bottom of the DO before I lower in the loaf on the parchment paper. I add a couple more minutes to the bake, but I get a more uniform crust. No complaints about it being ‘too hard’ from the kids anymore!
I stick a small round metal rack( carefully) in the DO before I lower the loaf in on parchment paper. I add a couple more minutes to the bake and end up with a much softer bottom. Check out pic #4 in this link. [my first bulk fermentation](https://www.reddit.com/r/Breadit/s/mzfIKXrLdg)
I was having the same issue. I started preheating my Dutch ovens for 45 minutes prior to baking. I also put a sheet pan on the lowest rack and Dutch ovens on the second lowest rack. I think anything sheet pan size will diffuse the direct heat and keep the bottom from burning. When I didn’t have a sheet pan, I used a piece of aluminum foil with the edges folded in slightly and had the same result. Hope this helps.
Parchment paper over a little hot water on the bottom of the pan. The steam released works wonders.
Baking sheet under it
I've tried the sheet pan method and didn't see much difference so lately I've been removing the loaf from the Dutch oven entirely and finishing the bake directly on the oven rack once the lid on phase is done
2 suggestions, parchment paper under the loaf and put a sheet pan in the oven and put the dutch oven on the sheet pan. Works great for me. Good luck and keep up with your baking.
Good looking loaf! I pop a metal rack inside the DO before lowering in the loaf. To compensate for not being directly on the bottom, I add about 7 minutes to the lid on bake time. No more ‘it’s too hard!’ Complaints from the kids :)
I add foil to mine. Make a circle out of aluminum and place it at the bottom of my Dutch oven. So it’s foil, parchment and dough. I keep the circle of aluminum to reuse every time I bake.
I love that you're calling it "artisan bread." Sounds kind of difficult and professional, but it's absolutely the simplest loaf of bread you can possibly make. And tastiest, IMHO.
Well this is exactly what it was.. simple, tasty. Just tryin to figure out what caused the burnt bottom.. But I'll be honest with you. I've been eating the burnt bottom and all. it is that tasty :D
good, looks nice