April 3, 2009 - 8:39am
Burned Crust
Whenever I proof my dough on parchment paper and then transfer to a hot oven, the bottom burns. I suspect it is due to the moisture from the wet dough. Any suggestions.
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Whenever I proof my dough on parchment paper and then transfer to a hot oven, the bottom burns. I suspect it is due to the moisture from the wet dough. Any suggestions.
I assume you're leaving your loaf on the parchment paper and transferring the whole package to a stone for baking. If you're not using a stone (perhaps you're using the underside of a baking pan/sheet which is placed very low in the oven) that could be your problem. Even a stone placed at the lowest point in the oven can sometimes become hotter than you'd want it.
Never had my bread burn on parchment ...
I usually allow it to do the final rise on lightly floured parchment on the peel then slide the parchment with bread in place onto the baking stone.
Wonder how low your stone is in the oven. Perhaps you could raise the rack one notch and see how that works.
I'm assuming you have a baking stone of some sort?
What type of oven?
What rack level are you baking on?
You've got two topics going so I'm not sure if it is the bottom or top or both that are burnt.
--Pamela