A slightly denser crumb at the bottom of the loaves
I seem to be having a constant problem with the bottom of my bread... Any bread. Wether it is multigrain, whole wheat or white bread, the bottom of the crumb is always denser than the rest, around half an inch. Baking the loaves a bit longer did help, but not entirely. Ideas?
here's the crumb (I squared the two areas where the crumb is denser):
I'm thinking the crumb is slightly undercooked, so it condenses a little bit when cooling. I'm baking for 50 minutes, at 350F, and it seems like a long time, so I'm not sure.