How do I prevent burning the bottom of the bread when cooking over a campfire? Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and I just lowered the grate over the fire to get the right heat.

The second problem, and thus my question is that the bottom of the bread was burnt. I used parchment paper in the bottom to make it easier to put the bread in and so it doesn't stick. However the bread was burnt on the bottom. I realize this is because of the amount heat on the bottom of the pan. What could I do to help reduce the burning on the bottom of the bread? Would using a cast iron pizza pan under the dutch oven help?

I put the dutch oven on a fire grate above the fire.
Many camping cookbooks recommend picking up some coals from the fire and putting them on the lid of the dutch oven while it is on a grate above the fire. This gives a more "all around" heat rather than just trying to cook the whole loaf of bread from the bottom. This image search gives lots of examples.

Personally, I don't try to bake a whole loaf of bread - I make English muffins. Quicker time to edible food, easier cleanup, you don't need to carry a heavy pot since the frypan is coming anyway, and if one burns the rest might still be ok, so less risk. (Important when you're feeding your children in the wilderness.) I wrote it up with pictures long ago - see if that helps you.