Good question, Linda. With ovens that take longer to preheat, there's more of a chance that the exterior of the bread will burn before the center has reached the full temperature. To prevent this from happening, be sure to use a lidded or covered baker that's made from a thick, well-insulated material. You can also put the pot on a baking sheet before it goes into the oven as well. If possible, test the internal temperature of the loaf with an oven thermometer before removing it from the oven to ensure it's baked properly. (Look for at least 190°F.) Happy baking! Kye@KAF

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