burned bottom

All about bread

burned bottom

Postby labman » Tue Jan 10, 2012 3:02 pm

I've been using a cast iron dutch oven to bake bread. The bottom is burned by the time the bread is done. I've considered placing a pizza stone between the cast iron and the heating element (electric) to see if that helps. Does anyone else have a solution to try?

Thanks,

Labman
labman
Registered Member
 
Posts: 22
Joined: Sat Nov 12, 2011 1:44 pm
Location: USA

Postby jenny_haddow » Tue Jan 10, 2012 4:24 pm

How about placing the dutch oven on a trivet over the element, or turn down the heat. I sometimes cook on top of a cast iron wood burning stove and always use a trivet to prevent the bottom of the pot burning.

HTH

Jen
User avatar
jenny_haddow
Registered Member
 
Posts: 1320
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Re: burned bottom

Postby SausageBoy » Tue Jan 10, 2012 4:42 pm

labman wrote:I've been using a cast iron dutch oven to bake bread. The bottom is burned by the time the bread is done. I've considered placing a pizza stone between the cast iron and the heating element (electric) to see if that helps. Does anyone else have a solution to try?

Thanks,

Labman


Are you making 'no knead' bread?

What's your current procedure?

Are you pre-heating the dutch oven?

:)
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

burned bottom

Postby labman » Tue Jan 10, 2012 5:05 pm

Yes, I'm making the no knead bread. I first get the dutch oven smoking hot in a 500 F oven, then drop the loaf in and turn the oven down to 400 F. After 25 minutes I remove the top and bake until internal temp reaches 180 F

Labman
labman
Registered Member
 
Posts: 22
Joined: Sat Nov 12, 2011 1:44 pm
Location: USA

Postby SausageBoy » Tue Jan 10, 2012 5:52 pm

The first thing I wouild try is adding more parchment paper under the loaf.
That usually works to prevent over browning.

Another thing you can do is put the dutch oven on a higher rack.


:)
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby labman » Tue Jan 10, 2012 6:21 pm

Good idea - I only use one thickness of parchment paper.

The rack is up as high as it will go and still have room enough for the dutch oven I'm afraid.

I was thinking about putting a pizza stone between the cast iron and the heating element. Much like adding another sheet of parchment paper.

Labman
labman
Registered Member
 
Posts: 22
Joined: Sat Nov 12, 2011 1:44 pm
Location: USA

Postby SausageBoy » Tue Jan 10, 2012 6:24 pm

By the way....welcome to the forum.



:D
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby labman » Tue Jan 10, 2012 6:54 pm

Thanks, I've been lurking for some time and can't believe the information you all provide.

Labman
labman
Registered Member
 
Posts: 22
Joined: Sat Nov 12, 2011 1:44 pm
Location: USA

Postby labman » Thu Jan 12, 2012 1:31 pm

The pizza stone did the trick, no burned bottom.

Labman
labman
Registered Member
 
Posts: 22
Joined: Sat Nov 12, 2011 1:44 pm
Location: USA

Postby SausageBoy » Thu Jan 12, 2012 2:50 pm

labman wrote:The pizza stone did the trick, no burned bottom.

Labman



Great!!!

:D
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State


Return to Bread Making

Who is online

Users browsing this forum: Google [Bot] and 1 guest