I’m sure there’s lots of ways to prevent that but something I do is just place an empty baking tray on the rack beneath the Dutch oven. Hope that helps! :) you’re bread looks delicious by the way!
Are you using parchment paper or corn grits on the bottom...something to provide a little space? Also, it might just be a matter of the DO being too close to the source of heat at the bottom of your oven. You might just need to move the DO up a bit. Since the rest of the crust looks OK, I don't think it is from over-baking. The type of DO makes a difference too. I have had better luck in clay bakers as compared to enameled DOs or cast iron in regards to the bottom crust. The latter options tend to transfer heat more directly to the loaf (per my very unscientific and not-supported-by-any-documented-data opinion/experience ;-). Looks like a nice loaf though!
I’m sure there’s lots of ways to prevent that but something I do is just place an empty baking tray on the rack beneath the Dutch oven. Hope that helps! :) you’re bread looks delicious by the way!
Are you using parchment paper or corn grits on the bottom...something to provide a little space? Also, it might just be a matter of the DO being too close to the source of heat at the bottom of your oven. You might just need to move the DO up a bit. Since the rest of the crust looks OK, I don't think it is from over-baking. The type of DO makes a difference too. I have had better luck in clay bakers as compared to enameled DOs or cast iron in regards to the bottom crust. The latter options tend to transfer heat more directly to the loaf (per my very unscientific and not-supported-by-any-documented-data opinion/experience ;-). Looks like a nice loaf though!