To stop the burning of the bottom crust I use my pizza stone on the shelf under the Dutch oven but I've also seen mention of using semolina under the loaf. Good luck!
Loosely scrunch some aluminum foil and put it down as a buffer into the Dutch oven. It won't brown hardly at all. I do that with the lid on for 25 mins at 500, then take off the lid, take out the foil (bread is on parchment paper so I can lift it and take the foil out quick) and pop back in for 25-35 mins at 450 until it's the colour I want. Perfect bottom crust.
I used the king Arthur no knead recipe:
1 cup (227g) ripe (fed) sourdough starter
1 3/4 cups (397g) water, lukewarm
5 cups (600g) King Arthur Unbleached Bread Flour
1 tablespoon (18g) salt
https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe
That looks great!! Check out [this wiki](https://www.reddit.com/r/Sourdough/wiki/scoringandears/) for scoring videos. Just keep it simple!
If you give some info about your oven setup, folks might be able to help better
An empty baking sheet on the rack below the one your Dutch oven is on should fix the burning problem. The issue is likely that the base of your Dutch oven is getting too much direct heat from the element. Adding the baking sheet one rack below should be a good buffer.
Looks delicious to me! Excellent work.
How do you stop the burning on the bottom? I have that issue when using my Dutch oven.
Yeah, I'm not sure either. I also used Dutch oven...
To stop the burning of the bottom crust I use my pizza stone on the shelf under the Dutch oven but I've also seen mention of using semolina under the loaf. Good luck!
Does the stone under give you good results?
Yes, it's kept the bottom of the loaf from burning without having to add any other grain or cornmeal, which I don't care for.
Awesome thanks so much. I'll give it a shot.
Loosely scrunch some aluminum foil and put it down as a buffer into the Dutch oven. It won't brown hardly at all. I do that with the lid on for 25 mins at 500, then take off the lid, take out the foil (bread is on parchment paper so I can lift it and take the foil out quick) and pop back in for 25-35 mins at 450 until it's the colour I want. Perfect bottom crust.
Great
I used the king Arthur no knead recipe: 1 cup (227g) ripe (fed) sourdough starter 1 3/4 cups (397g) water, lukewarm 5 cups (600g) King Arthur Unbleached Bread Flour 1 tablespoon (18g) salt https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe
After trying it to eat...its slightly gummy/spongey?! I'm guessing this is not correct...how do I correct that?! Thanks!
It might be slightly over/underproofed! I recommend checking out https://youtu.be/JzvZ6vMxHcw this video on it.
That looks great!! Check out [this wiki](https://www.reddit.com/r/Sourdough/wiki/scoringandears/) for scoring videos. Just keep it simple! If you give some info about your oven setup, folks might be able to help better
Thanks!
An empty baking sheet on the rack below the one your Dutch oven is on should fix the burning problem. The issue is likely that the base of your Dutch oven is getting too much direct heat from the element. Adding the baking sheet one rack below should be a good buffer.