Bread crumb "flat" towards bottom of loaf - is it my proofing or...?
I've been perplexed as to why my loaves sometimes bake with a almost flat crumb towards the bottom of the loaf. When I slice into the bread, a cross section shows a great crumb except the last 1/4 inch or so close to the bottom. That small area is almost "squished" down.
Could it be:
- how long I'm proofing the dough before I put it in the oven - is it over proofing or under proofing?
- the way I'm shaping the dough? I am shaping them freehand into boules
- something to do with the temperature of the oven?
Thanks for sharing your experience!