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bottom of bread burning
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Doctor Evil
Posts: 23
I used Prof Dan's recipe for bread, using a dutch oven. Even with the dome temp at a consistent 425 degrees, the bottom of the bread burned. I had a pizza stone set on my grill grate and the dutch oven on the pizza stone-no platesetter. Does anybody have any suggestions to avoid burning the bottom of the bread?
Comments
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doctor evil,[p]Maybe elevate the DO a little. Once the crust forms say after 15-20 minutes, you could also take it out and put it straight on the grid.[p]I hope this helps
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doctor evil,
This is great dough but bread machine dough has a lot of gluten in so it won't be the prettiest pizza you'll ever make but it may turn out to be the best one.
[ul][li]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13823,00.html[/ul]If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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