Ever since I found the no-knead sourdough recipe here, it’s all I bake. I follow the technique with very little variation, probably because I’m not clever enough to vary on my own, so here I am.
I bake at 500 degrees for about 25 minutes; 450 for another 10 (by which point it’s already looking/smelling burn-y. Use an enamel 4.5Q dutch oven.
It’s good, but I hate the bottom, which bakes so hard. Anything I can do to make for a softer bottom crust?
Thanks.