Thanks for an informative article! I have a question on the baking of my loaves. They get too dark on the bottom despite my many tries to mitigate this: I double sheet pans on rack below the dutch oven, fill that with ice, have tried starting bread in a heated and/or not heated dutch oven, and doubled up on parchment paper inside dutch oven. I heat the oven to 500 then lower to 450 for the bake. I have also tried lowering to 425. I start with the lid on for 35 min and remove for the remaining 35-40 min. What else would you suggest I try?
Thank you!

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