The Library / When it goes wrong

A burnt bottom

The base of a pot or stone is much hotter than the air around the loaf. Put something between the two.

Why

Cast iron and stone store heat and deliver it straight into the bottom of the loaf, which is what gives the spring. It's also why the base can scorch before the top is done, especially on a low shelf near the bottom element.

Further down

The fixes are all about insulation. Slide an empty baking tray onto the shelf below the pot. Put a sheet of baking paper and a sprinkle of semolina or coarse flour under the loaf. Move the pot up a shelf. Or, for the uncovered half of the bake, lift the loaf out of the pot and finish it directly on the oven rack.

Updated 7 October 2026