I'm new to the forum and have just started experimenting with bread making... I've made a few bloomers and tin loaves. I always seem to have the same problem though, the bottom of the loaf is very dense and the whole loaf is moist throughout. You can hopefully see from the image below...
I've tried a bunch of different ways to try and fix this but am failing every time... I don't have a baking stone so currently using a heavy marble chopping board as an alternative. I'm putting the oven up to max, putting the loaf in and then turning down to 180 degrees and baking for about 40 mins. I've got some water at the bottom of the oven to create some steam.
There are signs of under-proving on the loaf - there's a tear on the side as you can see on this one:
However, if I'd left this to prove any longer, it would have started to spill over the side of the tin!
Recipe I'm using is:
500g bread flour
10g active dry yeast (activated in 320ml warm water before mixing)
2 tbsp olive oil
2hr (ish) bulk ferment followed by 1hr proving, both at room temp.
My terminology might not 100% accurate, I'm new to baking... can anyone tell me what I might be doing wrong/what could be better?
Cheers :) Shark