I cooked two loaves in the weekend. One was white and one wholemeal. I used the same recipe but adjusted it by adding half the flour as wholemeal to get the wholemeal loaf. I was happy with the loaves, but when I turned the wholemeal one over I noticed cracking all the way around the base. I cooked it in a fan forced oven on a pizza stone and a pan of boiling water at the bottom of the oven. What caused the cracks/splits? Was it under proofing?
I'd be interested in your comments as I'm learning so much as I go.