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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

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

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?

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

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.

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

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

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

Labman

The pizza stone did the trick, no burned bottom.

Labman

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

Labman

Great!!!