Bread all cracked and bottom under baked when using baking stone
I am very new at baking bread and most of all doing it with a baking stone.
I've baked sourdough bread in my oven before but without a baking stone and today I tried it with.
The top of the bread looks better than it ever looked, but the bottom has a lot of cracks and is as white as it was when I've put it in the oven...
Any ideas what I've done wrong?
I am thinking the cracks could come from poorly shaping the bread..but how can I get a golden crust on the bottom as well?
Thank you very very much!