Burned my third batch of sourdough this month and I'm about to give up
I overheard a guy at the grocery store say he swears by a Dutch oven for crusty bread, so I tried it last night with my starter that's been going for like 6 weeks. Set the timer for 20 minutes at 500 degrees, pulled it out and the bottom was charcoal while the top was still doughy. My oven runs hot I think, because the recipe said 475 but my thermometer inside read 510. Anyone else have a wonky oven and found a way to adjust without ruining another loaf?