Boule lifting off baking stone
Today I baked a 50% rye boule with 75% hydration. I think I shaped and scored it well, but for some reason it seems to have lifted off the stone during the bake, creating kind of a weird rounded shape to the bottom. Here's what I mean:
Here's what the top looks like:
Can anyone offer any insight as to why this happens to my boules? Any and all advice is greatly appreciated. Thanks in advance!