I made my first loaf of no knead sourdough. I cooked it in my round Le Creuset pan. The bread burned on the bottom and stuck to the pan. The internal temp was 205, but wasn’t cooked thoroughly. What did I do wrong?
It’s a common problem apparently. What I’ve been doing to alleviate it is to crush parchment paper --so its crinkled and creased thoroughly-- and then completely wet the parchment before turning the bread onto it. The idea is to have the uneven surface of the paper lift the bread ever so slightly, and the water to cool the bottom a bit (also providing more steam for the rise). Won’t solve the problem 100% but it did take my bread bottoms from almost black to browned.
I just double my layer of parchment paper, and that helps a lot.