Bottom of loaf rising up
I’m working through Forkish’s FWSY with much success except for this new event.
I wanted to make a more oblong loaf, and have a proofing basket that shape, but not a DO. So I decided to bake it directly on the stone. The bottom actually rose up in oven so the point where it was touching the stone finished about an inch higher. This is the second time it has happened, and although the bread seems to have baked well, and tastes wonderful, I cant help but think something is not right here. I added steam via a cast iron pan with water added at beginning of bake.
I’m thinking I underproofed it? Or maybe I should have used a lower temp since the insulation from the DO was not present?
Any thoughts here would be greatly appreciated.