More and more people have started baking their own bread in recent years and this has become very popular – but it’s still one that has many pitfalls, especially if you’re inexperienced. Have you noticed that your bread is burnt on the bottom?
If your bread is burning on the bottom, it almost always means your bakeware is too thin and is transferring too much heat to the bottom of the bread. Sometimes this means your oven temperature is too high, although this tends to burn everywhere. Fortunately, there are many fixes, like using different baking pans or adding a silicone mat to the oven.
In this article, we’re going to look at what causes bread to burn on the bottom and what you can do to prevent it. This is to help you prevent this from happening in the future!
Why does bread burn on the bottom?
In almost all cases, if your bread is burning underneath, it’s because the oven is getting too hot. This can be for a variety of reasons, but it’s almost always the fault of your bakeware, which may be too thin or too dark for use in your oven. Dark colors and thin metal absorb and transmit heat very easily.
When this happens, there are a few things you can do to fix it, so let’s look at those next:
- Use lighter baking pans
- Use multiple baking sheets
- Use a brick
- Lower your oven temperature
- Take notes on how your oven works
- Consider your ingredients
- Put the cornmeal in the can
- Use a silicone mat
- use parchment paper
- Preheat your oven thoroughly
- Remove the bread from the bakeware once it has a crust
Use lighter baking pans
Many people prefer dark-colored bakeware because it won’t show the stains as much – but it will absorb the heat of your oven faster. This can be a problem as that heat is then transferred to the bread dough at the bottom of the pan, eventually causing it to burn.
You need to avoid this, so opt for light-colored bakeware whenever you can. Some choose stainless steel lunch boxes because they don’t conduct heat very well, thereby keeping the bottom of the loaf cooler. This can be an effective way to prevent scorching.
When you buy a new baking sheet, choose one with a thicker bottom for the same reason. It conducts heat more slowly, which should prevent it from burning too easily.
Use multiple baking sheets
Sometimes you can mitigate problems with a thin baking sheet by gathering and using multiple baking sheets. It takes longer for heat to transfer from the outer to the inner shell, greatly reducing the risk of your bread burning.
This can make a surprisingly big difference and prevent over-tanning. However, you should be aware that the trays will hold the heat longer after they come out of the oven, so you need to handle them with some care.
This technique works well when you have multiple pans that are the same or similar size, and makes it easy to adjust how fast your bread bakes. Keep in mind that the more sheets you add, the longer the bread will take to bake at the bottom, so you have to be a little careful.
Use a brick
If you don’t have a brick and want a nice even crust, a brick can be a worthwhile investment. Bricks behave similarly to layered baking sheets but are generally more effective. Like multiple baking sheets, they trap and gradually release heat.
Not everyone wants to buy dedicated bread-making equipment, and you certainly don’t have to if you’d rather not, but it’s definitely worth getting one if you’re interested in baking the best bread you can .
Baking stones are very versatile and can be used under baking sheets or even in the Dutch Oven. You have to make sure your bread stone doesn’t get too hot or it will still burn your bread.
Lower your oven temperature
One of the easiest ways to reduce the risk of your bread burning is to lower the oven temperature by a few degrees and use an oven thermometer. It’s surprising how inaccurate an oven’s internal thermometer can be, and it’s very easy to bake your bread on a setting that’s too high.
If your oven is too high there is a greater chance that your bread will burn on the bottom or even the top, so consider lowering the temperature a bit. This also saves electricity and money in the long run. Oven thermometers aren’t usually expensive, so get one of these to make your bread baking more accurate.
Take notes on how your oven works
Every oven is different, and paying attention to how your oven works can make a big difference in how likely your bread is to burn. Not knowing your oven is often a recipe for disaster.
You should test different parts of your oven for particularly hot areas and cold areas and find out what the best baking area is. Think about where the heating elements are and where the fans are, and use that information to determine where to put your bread.
You should almost always experiment with placing your bread in different parts of the oven and seeing how well it bakes. You’ll likely find that one particular area makes much better bread than any other location, so knowing your oven is very important.
If your bread keeps burning on the bottom, you should try lifting it higher, especially if you usually lay it low. This may be enough to solve the problem.
Consider your ingredients
It’s important to remember that your bread will brown faster if it has more sugar in it. Sugar caramelizes quickly in the oven and burns if exposed to high temperatures for too long. So be sure to lower the temperature or cooking time if you add extra sugar to the batter.
Put the cornmeal in the can
Sometimes it helps to add some cornmeal to the baking pan to prevent the bottom of the loaf from burning. The cornmeal reduces the contact between the dough and the hot metal so it doesn’t burn.
This doesn’t work for everyone, however, and it may take a little practice to get it right. You might want to experiment with a loaf before making this your preferred option.
Use a silicone mat
Silicone mats have many uses in the kitchen and can help insulate the bottom of your loaf pan and slow down heat transfer. This is great for preventing over tanning. They are also really easy to use.
All you have to do is place the bread pan on the base and it will reduce heat transfer from the oven to the pan. This will protect the soil from burning. The downside is that it doesn’t prevent the sides of the loaf from being burned if they get too hot too, but it’s still worth doing if you’re struggling with a burnt bottom.
However, check that your silicone baking mat is oven safe before putting it in, as its temperature tolerance can vary.
Use parchment paper
If you want to line your loaf pan with something, parchment paper can be a good option – but you’ll probably need a few layers of it to make a difference. Like the silicone mat, it slows down heat transfer and reduces the risk of burning the bread, but it sits in the pan, not underneath.
This means it can also prevent the bread from sticking to the inside of the tin, which some people find helpful. Just cut some pieces of parchment paper to the right size and fold them into the shape and then tip the dough onto it.
You can experiment with more or fewer layers of parchment paper to get the perfect browning, but this is great for fine-tuning the browning of your loaf.
Preheat your oven thoroughly
Make sure your oven has reached the right temperature before putting the bread in to get a good loaf. Many people recommend letting it preheat for at least an hour to ensure there aren’t any cold spots in the oven. Give him at least 30 minutes. When the oven is at an even temperature throughout, the bread will be heated more evenly.
If you don’t heat your oven properly before putting the bread in, there is a high risk that it will cook unpredictably, which can result in burns on the bottom of the bread.
Remove the bread from the bakeware once it has a crust
If you’re really struggling with the burning of the bread, you can tip it out of the baking pan once the crust has formed. You’ll have to wait until the crust is thick enough to hold its shape, but this will work as long as you’re careful. It keeps the floor from getting so brown and can reduce the risk of burns.
Place the half-baked bread on a sheet of aluminum foil and return to the oven until fully baked. This will increase airflow under the bread and keep it from getting too hot.
frequently asked Questions
Can you eat burnt bread?
Burnt bread is not very good to eat. Cut off these parts and compost them.
How long should you bake bread?
Most loaves should be baked for about 20 minutes, so don’t leave it longer or it can start to burn.
There are many things you can do to prevent your bread from burning to the bottom, including using baking pans that don’t conduct heat well and using extra baking pans or a silicone mat to reduce heat transfer.