Lately I've been putting a silicone mat barrier, as well as parchment paper between my dough and the bottom of the Dutch oven. I'm also putting a heat barrier between the heating element and the Dutch oven to prevent burning the bottom of the loaf. But I am still struggling with exactly that. What is the most efficient, and affordable method or product I can use to prevent the bottom from over cooking?

Extra! Extra! “Ear “ all about it! Sourdough batard

I kid you not - these are going to be dangerously good! Henry’s Decadent Blueberry Cinnamon Rolls - recipe in the Recipe Pantry.

This is where flavor starts. Equal parts flour and water. A pinch of yeast. Let it sit overnight. By morning, it’s alive. Bubbly. Ready to go. That’s fermentation already working before your dough even comes together. If your bread feels like it’s missing something, this is usually it.