When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different ovens with the same problem outcome. The dutch oven is as high as I can put it in the oven, which helps but it's still burned slightly.
The recipes always call for a pre-heat of 475F before the bread goes in, 25-30 top on 15-20 top off. I'm trying to adjust the temperature now, but I don't see how this isn't a more common problem. Any suggestions for this?