My theory on abominable brains
You will know what I mean if you have made one. A typical one looks like this.
My oven is old and the gas flame is at the bottom towards the back of the oven. I bake my bread on the middle shelf on gas mark 7/8. My theory is that the top cooks much faster than the bottom (even with steam, spraying), hence when there is resistance at the top, the explosion will have to come from the bottom of the loaf where it is still soft. The bottom of my bread/pizza never browns as there is not enough bottom heat. I always have to turn my bread upside down for the last 10 mins. to brown the other side (unfortunately I can't do it with pizza). I use 4 terracota tiles but obviously this is nowhere good enough. Have I made the right diagnosis?