The Baker's Hotline

January 4, 2016 at 9:18am

You might be leaving the bread in the oven a bit too long, overbaking the crust. It's a balance between the crust color on top and that on the bottom. Experiment with placement in the oven and the time you leave the top off the cast iron pot. You could try use parchment on the bottom of the pot, which will minimize moisture loss from the bottom. Happy baking! Laurie@KAF
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