For the past several years, I've been "perfecting" the artisan bread concept and still have much to learn. I've always used the preheated Dutch Ovens (Staub) for baking @ 440 degrees on convection bake setting for 32 minutes covered and three or four with the lid off. Typically, things are rather successful but the bottom of the bread tends to be over-baked compared to the rest of the bread. I've tried Dutch Ovens that have a thinner material and it really doesn't seem to make any difference. Would you have any suggestions?
I have removed the bread when I remove the lid, place three canning jar lids in the pot, and replace the bread (using parchment paper to prevent getting burned) and that doesn't seem to make a difference either.
Thanks ~ I enjoy your articles as well as all those that write questions and receive answers.
ted

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