Hi again Judith, we just saw your comment about your dough sticking to your Dutch oven on our other bread baking in a Dutch oven post, and we've offered some tips to help prevent this from happening again in the future. It makes more sense now that we know you baked your bread for an additional 20 minutes at this high temperature. We've found that it takes most recipes another 5-10 minutes to brown nicely at 425*F when the lid is off. Next time check for doneness early to catch the bread right as it turns perfectly golden brown. Baking the bread for about 20-25 minutes once the pot and oven come to temperature usually is a good place to start for most doughs. We hope this helps! Kye@KAF

• Reply