Hi Judith, we're sorry to hear about the trouble you had baking your bread. It's important to season your Dutch oven well between bakes, which often includes rubbing a neutral flavored oil all over the inside. It also helps to spray the pot with non-stick spray and sprinkle a bit of semolina flour or cornmeal into the bottom of the pot before adding the dough. (These ingredients have a slight grit to them, which acts as a buffer between the pot and dough.) As for the burned bottom, try moving your Dutch oven further away from the bottom heating element. Baking in the upper third of the oven might help solve your problem, but you may also want to consider turning the oven temperature down by 15-25*F. Check for doneness about five minutes earlier next time. We hope this helps you make a perfect loaf next time. Good luck! Kye@KAF

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