Why Is My Sourdough Bottom Burnt but the Inside Raw?
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This is one of the more confusing problems out there because it seems backwards. How can the bottom be scorched while the middle is still doughy? It comes down to heat distribution, not timing.
The Short Answer
A burnt bottom with a raw middle usually means your oven’s bottom heat is too intense relative to your bake time, often from baking directly on a thin pan or rack that’s too low. Add insulation under the loaf and check your internal temperature, not just the clock.
What’s Going Wrong (and How to Fix It)
Problem #1
The baking vessel or rack is positioned too low in the oven, putting the loaf too close to the bottom heating element
The Fix
Move your oven rack to the middle or slightly lower-middle position rather than the very bottom
Problem #2
A thin, dark Dutch oven or pan absorbs and radiates heat faster than a heavier or lighter-colored one
The Fix
Place a baking sheet on the rack below your loaf to act as a heat buffer if the issue persists
Problem #3
The loaf was pulled based on total time rather than internal temperature, so the outside looked done while the inside wasn’t
The Fix
Check for doneness with an instant-read thermometer, aiming for 205 to 210°F internally, rather than relying on total bake time alone
Problem #4
The oven was preheated at too high a temperature for too long before baking
The Fix
If your Dutch oven runs hot, try lowering your oven temperature by 15 to 20 degrees and extending the bake time slightly
Problem #5
There’s no parchment or insulating layer between the dough and a very hot pan surface
The Fix
Use parchment paper as a buffer between the dough and your baking vessel
Desi’s Note
This one’s basically a depreciation problem, your heat source is hitting that bottom crust faster than it should over the life of the bake. Buffer it, and the rest of the loaf gets a fair shot at catching up.
More Resources
For a printable reference, grab the Crumb & Crust Diagnostic Quicksheet.
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