Preventing bottom-burning bread
Burnt bottoms occur when the oven floor or pan gets hotter than the loaf needs, or when heat concentrates under the bread. Several simple adjustments protect the crust and produce even browning.
Techniques to avoid burning:
- Use a baking stone or steel with a pizza peel: Preheat thoroughly. When placed higher in the oven or on a rack, the loaf receives more even heat.
- Bake on a middle rack: Keep breads away from the oven floor where heat is most intense.
- Use an insulated baking sheet or double-pan: Place a second sheet under the one holding the loaf to buffer heat.
- Rotate the pan: Turn the pan halfway through baking to promote even color.
Pan and oven considerations:
- Dark pans absorb more heat—use lighter-colored pans for more even browning.
- If loaf browns too quickly on top but stays raw inside, tent loosely with foil to slow top browning while the interior finishes.
Other tips:
- Preheat oven with the stone or pan in place so the heat is evenly distributed.
- Check oven temperature with a thermometer—many ovens run hot and uneven.
- For very long bakes (artisan loaves), place an inverted baking sheet between the loaf and the oven floor.
With a few simple adjustments—rack placement, pan choice, or an insulating layer—you can prevent burnt bottoms and get evenly baked, golden bread every time.