# How to Stop the Bottom of Your Sourdough From Burning

Source: https://sourdoughgearhub.com/blog/sourdough-bottom-burning-in-dutch-oven
Published: 2026-09-13
Publisher: Sourdough Gear Hub

Baking sourdough in a preheated Dutch oven gives great oven spring and a crackly crust, but the base sits directly on metal that has been heating for up to an hour. That intense, direct heat often chars the bottom crust before the top is done. You can protect the base without giving up the benefits of a hot pot.

## Why the bottom burns

Cast iron stores and conducts heat very efficiently. When the dough goes into a pot that has been preheating at 250°C (482°F) or more, the bottom crust starts browning immediately, while the top is still protected by the lid and steam.

Ovens with the heating element at the bottom, dark enamelled or thin pots, and baking on the lowest rack all increase heat from below. Doughs with a lot of whole grain or sugar from long, warm fermentation also brown faster.

## Raise the pot away from the heat

Move the rack up one level so the pot is closer to the middle of the oven. Many home bakers find that the lowest position works for pizza stones but scorches bread in a Dutch oven.

Placing a baking sheet or a baking steel on the rack below the pot shields the base from direct bottom heat. This one change fixes burnt bottoms for many ovens.

## Add insulation under the loaf

A sheet of parchment paper under the dough is common, but it provides only a thin barrier. Sprinkling a layer of semolina, cornmeal or rice flour on the parchment adds a little more insulation and prevents sticking.

Some bakers place a few spoonfuls of uncooked rice or a thin wooden bread lame slat under the parchment, but these can smoke. A simpler option is a perforated baking mat or a second layer of parchment.

## Adjust temperature and timing

Try preheating for less time, such as 30 minutes instead of an hour, or lowering the temperature by 10-20°C once the lid comes off. The top crust still colours well while the base cooks more gently.

Another approach is to take the loaf out of the pot for the last 10-15 minutes of baking and finish it directly on the oven rack. The bottom stops receiving intense heat from the cast iron while the crust finishes browning.

## Choose the right vessel

A combo cooker, where the dough goes in the shallow skillet part, is easier to load but puts the loaf close to hot metal. Bread pans with a raised base, cloches made of ceramic and lighter enamelled pots can bake more evenly in ovens with strong bottom heat.

Check your oven with an oven thermometer. Many ovens run hot, and a burnt base is sometimes simply a sign that the real temperature is well above the dial setting.

## Related buying guides

- https://sourdoughgearhub.com/best/best-combo-cookers
- https://sourdoughgearhub.com/best/best-baking-parchment-paper
- https://sourdoughgearhub.com/best/best-bread-cloches