-
Shop
Shop
-
Flours
Flours
- Ingredients
-
Mixes
Mixes
- Mixes
- Scones
- Bread
- Cake & Pie
- Cookies
- Doughnuts
- Muffins & Quick Bread
- Pancakes
- Frostings & Fillings
- Gluten-Free
- Keto
- Soups
- Specialty
- Shop All Mixes »
- Seasonal Mixes & Sets
- Seasonal
- Mix & Pan Sets
- Explore Our Mixes
-
Gluten-Free
Gluten-Free
- Tools
-
Pans
Pans
- Pans
- Scone & Popover
- Doughnut & Muffin
- Cake & Pie
- Bundt & Specialty
- Bread
- Cookie & Sheet Pans
- Shop All Pans »
- Featured Brands
- Emile Henry
- Nordic Ware
- King Arthur
- Seasonal Pans & Sets
- Mix & Pan Sets
- Explore Our Pans
- Logo Shop
-
Collections
Collections
- Bakers' Favorites
- New Arrivals
- Best Sellers
- Recipe Bundles
- Seasonal
- Digital Catalog
- 2023 Recipe of the Year
- Collections
- Birthdays Made Easy
- Pie Must-Haves
- Scrumptious Scones
- Cookie Creativity
- Pantry Starts Here
- Your Best Bread
- Sourdough Savvy
- Blissful Bagels
- Celebrate Breakfast
- Pizza Perfection
- Mix & Pan Sets
- Pan Dulce
- Sustainable Baking
- Special Diets
- Secret Ingredients
- Baking School Favorites
- Gifts
-
Sale
Sale
-
Flours
-
Recipes
Recipes
- Categories
- Features
- Collections
- Resources
- Learn
-
Baking School
Baking School
- Classes By Category
-
Classes by Location
Classes by Location
- Class Calendar
- What To Expect
- Contact Us
- Impact
- Blog
- Bakery Flour Sales
- Café, Bakery & Store
- Baker's Rewards
Popular in recipes
Popular in products
October 28, 2023 at 5:43pm
Maybe I missed it but I have a question about the dutch oven method. I've done this many times and everyone loves the breads that it produces, but with one complaint. While the bread itself is usually perfect and very slice-able the bottom crust is always very hard and it might require Madame Le Guillotine to get through it. Any insights?