Why is my bottom so soft?
No, I'm not talking about my gluteus maximus.
I'm talking about my glutinous maximus.
I'm baking on a baking stone at high heat. Have only been doing it that way for a few weeks. And I like the effect of stone + steam on my crust, and I'm getting great oven spring.
What's puzzling me is that the bottoms of my loaves are coming out soft! Top and sides have great, crunchy crust. Bottom is simply soft. It's cooked, but it's soft.
My hypothesis is that my doughs are going into the oven too wet. I'm having shaping and proofing problems that I think are down to this. So, I'm going to work with firmer dough next batch. But, in the meantime, do you reckon that would cause a soft bottom?
Has anyone else experiences a soft bottom when baking on a stone?
Thanks, in advance.