Mark Bittman made it look so easy!
March 31, 2010 7:52 PM Subscribe
Breadfilter: Help me troubleshoot my loaf and expand my bread baking repertoire.
I recently started baking my own bread again and my first three loaves left something to be desired, mainly a bottom crust. I tried going the Mark Bittman route
and my first loaf went pretty well up until I burned it. Then I remembered, oh yeah, my oven is like 50* off, so whoops. The second loaf stuck to the bottom of the dutch oven, but other than that tasted fine. The third loaf I thought would be perfect, I adjusted for temp, I oiled the dutch oven and the loaf and it still stuck and I lost the entire bottom crust. What am I doing wrong? I never had this problem with a stone or bread pan so I'm at a loss for what to do. Also, do you have any other bread advice, I've never gotten beyond white bread and 70/30 white/wheat bread. Thanks Metafilter!