Lately I've been putting a silicone mat barrier, as well as parchment paper between my dough and the bottom of the Dutch oven. I'm also putting a heat barrier between the heating element and the Dutch oven to prevent burning the bottom of the loaf. But I am still struggling with exactly that. What is the most efficient, and affordable method or product I can use to prevent the bottom from over cooking?

Is there any truths backing my theory here? I feel like when only forming dough for one loaf, the BF is more difficult. But when I am forming multiple loaves at once, it's a breeze. Am I just delirious?

Pumped out some original loaves this morning. Also had a request for a raisin cinnamon and original chocolate chip. Do they look good? I haven't been at this very long, and would love some opinions

New, trying to figure out what this even is lol. So I guess here's some bread 🤣