Hey Breadit,

Over the weekend I baked the overnight white from FWSY. I recently bought a cast iron combo cooker to go along with my enamel dutch oven to be able to bake two loaves at once. So this past weekend I baked the two loaves of overnight white at the same time, same rack, etc. The one in the cast iron dutch oven came out great but the one in enamel has a burnt bottom (seriously burnt). This is the second time in a row that my enamel has burnt the bottom of the loaf, however, last time I baked with it I was baking one loaf at a time and moved the dutch oven up one rack in the oven after it burnt the bottom of the first loaf. It worked great and so for this past weekend's bake I started both dutch ovens on the oven rack that didn't burn the bottom but this didn't seem to help prevent a burnt bottom this time around.

Is there any reason that an enamel dutch oven would burn the bottom of a loaf more readily than cast iron? Am I missing something else that's obvious here?