Does using a regular Dutch oven instead of glass-topped cause over-baking?
Using a Dutch oven is perfectly fine, but it's a good idea to double-check your oven's temperature, as it might be hotter than what it displays. For the best results, aim for 230°C (446°F). Also, incorporating steam can help you achieve that perfect crust without it getting too thick.
Answered by Hendrik, The Bread Code
From the book
The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That’s why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100 °C (212 °F). Achieving steam can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom of the oven.
Where this was asked
The Perfect Whole Wheat Sourdough Bread | Full MasterclassRelated questions
Not quite your question? Ask Loafy