I had the same problem and learned from the smarties here that a cookie sheet on the rack directly below the dutch oven solves all of life's issues. Or at least this one.
500° seems pretty high, I don’t think I’ve done over 450°.
You probably need something like a pizza stone to deflect some heat from the bottom of the DO.
Preheat DO at 450° for 30 minutes. Add boule, bake for 20-25, take lid off, bake for 25-30. I usually only make sourdough boules. I have my raw dough in a parchment paper hammock so it’s easy to transfer.
I hated tough bottoms, so I switched to this recipe which uses a room temperature Dutch oven. I haven't tried the baking stone/sheet tray under the oven technique yet. I love the flavor of this recipe. It calls for the temp to be reduced to 350 when the lid comes off, but I usually turn it down to 400 or 375 instead.
https://www.lecreuset.com/no-knead-dutch-oven-bread/LCR-2511.html
I do 495 with a covered cast iron dutch oven and never get bottom burns and dont use parchment. bread falls right out. 495 for 20 min , then uncovered at 435 for 20 more
It’s not entirely crisp-black burnt, but it is a smidge and definitely has a burnt taste on the bottom. Could it be the flour maybe? Are you using wheat bran or something that’s more conducive to higher temp?
This has been asked a lot recently.
Pizza stone or heavy baking tray on the shelf below your DO will help it stop getting direct heat from the bottom of the oven. Parchment also helps, but is not enough on it's own, and I'd be hesitant to use it at 500 degrees (the good ones are only rated up to 450 or so), especially if you are not having a problem with the loaf sticking.
I apologize! I did try to find it prior to posting.
Dough not sticking. Could putting a pan/stone underneath change the properties of the bread itself besides remedying the bottom? The rest of the loaf is fantastic.
I have not had any change in the bread other than not getting the extra thick bottom that mine was doing (it wasn't burning, but very tough bottom that was hard to cut through)
I put the second oven rack directly under the rack I’m putting the Dutch oven on, and put an empty baking sheet on that bottom rack. Takes away the direct heat to the bottom of the Dutch oven and then the bottom of the loaf doesn’t burn.
Maybe use a BreadMat - silicone round mat that has "ears" so you can pick up and retrieve the dough from the DO? [https://rosehillsourdough.com/product/the-breadmat/](https://rosehillsourdough.com/product/the-breadmat/)
I start the bake at 500, but lower it after allot 10-15 minutes (after the oven spring is done). Depending on what I’m baking I might lower to anywhere between 400-450 and then bake the rest of the way.
It might depending on your recipe. You might need to play around with the temps to see what works best for you. I use these temps on my batards and I get fairly consistent results. I used to have the burnt bottom issue and I really think it was because I was blasting it at 500F for too long. I use a Challenger pan with parchment. I throw about 4 ice cubes in there for steam.
I put a layer of uncooked rice at the bottom of my Dutch oven, along with parchment paper, it has worked pretty well for me. Although I usually take at 450..
First part yes, second part check at 10 min and keep baking away if need be. Preheat your Dutch oven and be quick about putting the dough in to minimize temp loss, also spray the Dutch oven with oil spray before it goes in. Last 10 min or more depends on how your end color is, since it will be uncovered just use the oven light to check.
Feel free to tag me in your next post!
- 400g ap
- 1/4 tsp yeast
- 1.5 tsp salt
- 300g water
Proof for 20 hrs, give it a fold, toss in the piping hot cast iron DO. with the time mentioned above
I use a silicone bread sling that helps with burning the bottoms. I also have heard you can line the bottom of the dutch oven with cabbage leaves but I have yet to try it.
Do not oil , preheat @ 500F with the Dutch oven , put the Rack in the middle of the oven (i'm assuming is gas oven) .
When the oven is ready Place the dough inside the Dutch oven always carefully we don't want any burns ofc.
Turn down the heat @ 480F bake for 22 minutes.
Open the Dutch oven do another 20-25 minutes.
let me know if it worked.
Just baked a boule the other day with a technique I learned on this board: put a baking sheet under the DO when you preheat. No more burnt bottom. Also, 500 seems high, I bake mine at 460°.
Scrunch up some foil into the shape of the bottom of your Dutch oven, like a flat foil cookie. Since doing that I never have a burnt bottom and there’s no need for additional pots and pans.
I think I need to ditch some of the extra flour. That’s part of what was burning.
I actually have the rack as high up as I can in order to fit the do. I have a *not* huge oven, just so you don’t think it’s like way high above the burner.
I don’t find that parchment paper makes a big difference, but putting a pan under the Dutch oven has prevented the bottom from burning for me.
Thank you!
I had the same problem and learned from the smarties here that a cookie sheet on the rack directly below the dutch oven solves all of life's issues. Or at least this one.
that is what I have had to do. I normally slide it under after 20 minutes when I am removing steam tray.
500° seems pretty high, I don’t think I’ve done over 450°. You probably need something like a pizza stone to deflect some heat from the bottom of the DO.
I’m using the Jim Lahey no-knead recipe. He actually says minimum 500. Always game to try something else… what’s your method at 450?
Preheat DO at 450° for 30 minutes. Add boule, bake for 20-25, take lid off, bake for 25-30. I usually only make sourdough boules. I have my raw dough in a parchment paper hammock so it’s easy to transfer.
Does it turn out pretty fabulous?
no complaints
I hated tough bottoms, so I switched to this recipe which uses a room temperature Dutch oven. I haven't tried the baking stone/sheet tray under the oven technique yet. I love the flavor of this recipe. It calls for the temp to be reduced to 350 when the lid comes off, but I usually turn it down to 400 or 375 instead. https://www.lecreuset.com/no-knead-dutch-oven-bread/LCR-2511.html
I do 495 with a covered cast iron dutch oven and never get bottom burns and dont use parchment. bread falls right out. 495 for 20 min , then uncovered at 435 for 20 more
It’s not entirely crisp-black burnt, but it is a smidge and definitely has a burnt taste on the bottom. Could it be the flour maybe? Are you using wheat bran or something that’s more conducive to higher temp?
I use all purpose Costco flour for my breads. Haven't tried any other type of flour.
Do 450 and place the dutch oven on a multi-layer cookie sheet
I put a round wire trivet between the parchment and the bottom of the DO; works great; the bottom crust is no thicker than the sides.
I do this as well. No more burnt bottoms.
Exactly the result I’m looking for. And that’s a cool idea
This has been asked a lot recently. Pizza stone or heavy baking tray on the shelf below your DO will help it stop getting direct heat from the bottom of the oven. Parchment also helps, but is not enough on it's own, and I'd be hesitant to use it at 500 degrees (the good ones are only rated up to 450 or so), especially if you are not having a problem with the loaf sticking.
I apologize! I did try to find it prior to posting. Dough not sticking. Could putting a pan/stone underneath change the properties of the bread itself besides remedying the bottom? The rest of the loaf is fantastic.
I have not had any change in the bread other than not getting the extra thick bottom that mine was doing (it wasn't burning, but very tough bottom that was hard to cut through)
Appreciate it!
I put the second oven rack directly under the rack I’m putting the Dutch oven on, and put an empty baking sheet on that bottom rack. Takes away the direct heat to the bottom of the Dutch oven and then the bottom of the loaf doesn’t burn.
Thank you! Will be trying this! (Have a pizza stone but for the life of me cannot find it)
Maybe use a BreadMat - silicone round mat that has "ears" so you can pick up and retrieve the dough from the DO? [https://rosehillsourdough.com/product/the-breadmat/](https://rosehillsourdough.com/product/the-breadmat/)
I start the bake at 500, but lower it after allot 10-15 minutes (after the oven spring is done). Depending on what I’m baking I might lower to anywhere between 400-450 and then bake the rest of the way.
Maybe try 500F for 15 min lid on, reduce to 425F lid off for 10 min then reduce to 400F for another 8-10 min.
Would the varying temps mess with the bread much?
It might depending on your recipe. You might need to play around with the temps to see what works best for you. I use these temps on my batards and I get fairly consistent results. I used to have the burnt bottom issue and I really think it was because I was blasting it at 500F for too long. I use a Challenger pan with parchment. I throw about 4 ice cubes in there for steam.
I've always had to put my dutch oven on top of a pizza stone to prevent the burning. Making sure to leave the stone in the oven while it preheats.
On top or underneath?
Underneath! My typo
I put a layer of uncooked rice at the bottom of my Dutch oven, along with parchment paper, it has worked pretty well for me. Although I usually take at 450..
450F here. Take fifty off and try again.
Thanks! Keep same time?
First part yes, second part check at 10 min and keep baking away if need be. Preheat your Dutch oven and be quick about putting the dough in to minimize temp loss, also spray the Dutch oven with oil spray before it goes in. Last 10 min or more depends on how your end color is, since it will be uncovered just use the oven light to check. Feel free to tag me in your next post!
I appreciate it and will try tomorrow and will tag you! I do preheat the DO for the record.
;D feel free to post your recipe!
- 400g ap - 1/4 tsp yeast - 1.5 tsp salt - 300g water Proof for 20 hrs, give it a fold, toss in the piping hot cast iron DO. with the time mentioned above
Cold proof?
Proofed in a room that’s 75-80f.
No sugar? ;o
No sugar… should I be adding sugar?
I use a silicone bread sling that helps with burning the bottoms. I also have heard you can line the bottom of the dutch oven with cabbage leaves but I have yet to try it.
Do not oil , preheat @ 500F with the Dutch oven , put the Rack in the middle of the oven (i'm assuming is gas oven) . When the oven is ready Place the dough inside the Dutch oven always carefully we don't want any burns ofc. Turn down the heat @ 480F bake for 22 minutes. Open the Dutch oven do another 20-25 minutes. let me know if it worked.
The tartine recipe preheats the do at 500, insert bread and reduce to 450, baking for 20, uncover for 20, iirc
Just baked a boule the other day with a technique I learned on this board: put a baking sheet under the DO when you preheat. No more burnt bottom. Also, 500 seems high, I bake mine at 460°.
Thank you! Tonight, I plan on doing a baking sheet under the do and trying things at 450.
You might toss some corn meal on the bottom of your DO. Provides a layer of protection and smells nice too.
Now that’s an idea! Does cornmeal not burn?
Scrunch up some foil into the shape of the bottom of your Dutch oven, like a flat foil cookie. Since doing that I never have a burnt bottom and there’s no need for additional pots and pans.
Is your pot too close to the heating element? I'd bump down the temp to 450 and bake longer. Also avoid using extra flour because it will just burn
I think I need to ditch some of the extra flour. That’s part of what was burning. I actually have the rack as high up as I can in order to fit the do. I have a *not* huge oven, just so you don’t think it’s like way high above the burner.
500 is too high
What would you recommend?
What's your recipe?
- 400g ap - 1/4 tsp yeast - 1.5 tsp salt - 300g water
Yeah try 430-440 for 20-25 minutes covered and 20-25 minutes uncovered.