If you don't want to use parchment paper, a silicone baking mat will work. So you would lift your dough into the Dutch Oven as per normal, but place it on top of the trivet, so the parchment paper protects the bottom of your loaf from baking into the trivet. If you can't find a trivet to fit in the bottom of your Dutch Oven (or you are doing sourdough on a budget), a piece of scrunched up aluminum foil will do the job nicely.īut remember you'll still need to use a piece of parchment paper to ensure your bread doesn't stick to the aluminum foil. This stops the sourdough having direct contact with the base of the pot, which is often the hottest part. If you are having trouble with the bottom of your sourdough burning, even if you are using parchment paper, using a trivet at the base of your Dutch Oven is a good idea. Using a more expensive parchment paper is a good investment because cheaper parchment paper often breaks and disintegrates at high heat.Ī silicone mat can also be used as an alternative to parchment paper. Using parchment paper can also help to transfer the dough from your banneton to the Dutch Oven with minimal effort. Use Baking Paper Between Your Dough & Dutch Ovenīaking your sourdough bread directly in a Dutch Oven with no parchment paper can make it easier for your bread to burn because there is nothing protecting the base of your bread. Placing a baking sheet or cookie tray underneath your dutch oven can lower the heat transfer underneath and stop your sourdough or artisan bread from burning. This can affect the aesthetic of your loaf when it’s cut open and cause the crust on the bottom to be black, tough and way too thick. At these temperatures, it’s not hard to burn the bottom of your bread. To achieve optimal oven spring, sourdough and other artisan breads need a very hot oven - sometimes up to 260 degrees Celsius (500 degree Fahrenheit). It lowers the heat transfer underneath your bread. Placing a baking tray on the rack beneath your Dutch Oven insulates the base of the pot and protects it from too much heat, thus preventing the base of your sourdough from burning. ![]() You're sure to find a method that works for you from the ones I've listed below - all tried and tested in The Pantry Mama Kitchen! Place A Baking Tray Underneath Choosing the method that works for you can really depend on your method of baking, the ingredients in your loaf and the temperature you're baking your sourdough at. There are actually lots of different ways to stop your sourdough loaves from burning on the bottom. How Do I Stop My Sourdough From Burning on the Bottom? (10 Tips) The good news is there are lots of ways to prevent the base of your sourdough from burning. The base of the loaf is often the first part to burn, with the ear of the sourdough coming a close second. Sourdough bread is generally baked at high temperatures which increases the likelihood that some part of the loaf will burn. there is more heat being directed at the base of your dough than at the top.the bread dough is in direct contact with the bottom of the Dutch Oven.The two main reasons your sourdough bread burns on the bottom of the loaf are: Why Does The Bottom of Your Sourdough Burn? They're all guaranteed to tantalise your taste buds and give you great results! I recommend using a kitchen scale and weighing your ingredients, as well as using good quality bread flour rather than all purpose flour for a better quality bake. If you're looking for some new sourdough bread recipes, why not try this chocolate chip sourdough bread, this small batch sourdough loaf or even this orange and cranberry sourdough bread. Mist your dough or use ice to reduce surface temperature.Line your Dutch Oven with parchment paper. ![]()
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