Double Pan Method
EasyUse two pans to insulate the bottom.
- Stack two sheet pans together
- Place Dutch oven or bread on top
- The air gap insulates from direct heat
- Bake as normal
Burnt Bottom
BakingA burnt or overly dark bottom while the rest of the loaf is perfect is a common frustration. This usually relates to oven setup, baking vessel, or rack position rather than the dough itself.
Try This Right Now
- 1Move the loaf to a higher oven rack immediately
- 2Place a baking sheet on the rack below to deflect heat
- 3Reduce oven temperature by 25°F for remaining bake time
Detailed Solutions
Rack Adjustment
EasyMove bread higher in the oven.
- Position rack in middle or upper-middle position
- Preheat with rack in place
- Heat rises, so higher means less bottom heat
- Monitor browning and adjust
Why This Happens
Burnt bottoms result from too much direct heat from below, often due to oven hot spots or baking vessel placement. Contributing factors include: Oven rack too low, Dark-colored baking vessel absorbing heat, Oven runs hot on bottom element, Preheating Dutch oven too long, No insulation between bread and heat source.
Prevention for Next Time
- Place bread on middle or upper-middle rack
- Use a light-colored Dutch oven or add parchment underneath
- Place a baking sheet on the rack below to deflect heat
- Know your oven—use an oven thermometer to identify hot spots
Related Issues
Having other problems? Check out these related troubleshooting guides.