I love Love LOVE this recipe! Thank you Maura, and thank you Martin for bringing this gift into our house! It makes it so easy to have delicious, beautiful bread in the house all the time. I've made it five times and it's turned out perfectly each time, except for 1 frustration that I haven't been able to figure out. I'm cooking it in the pre-heated dutch oven, and every time the crust on the bottom burns to a darkened crisp. I'm at 450 exactly - confirmed by a separate thermometer in the oven, I've got the rack in the middle of the oven (as high as it can be), I'm using several layers of parchment between the bread and the dutch oven, and all to no avail. Every loaf comes out with a burnt bottom that needs to be cut off. If I could figure this one small thing out, I would be the happiest baker in the northwest.

ps, Thanks for all your help King Arthur -- you've helped me get started baking, and supplied every one of our favorite recipes. You're a constant guest and mentor in our kitchen. - Jonathan

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