Bottom BLOW OUT
I am a new member on this site, I have ben reading and learning from all the post here for about 3 months but I have a specific question. Why is the bottom blowing out of my bread. It only seems to happen on my sourdough boules, I am using the recipe for basic sourdough out of the BBA (well more or less). I am using the s&f method every .5 an hour for about 3hrs then proving in a bowl for about 2hrs. I am scoring the bread about 1/4" deep the bread goes directly on a sheet pan into a 500F oven and using a steaming technique I get good oven spring. I am dusting the pan with a healthy amount of cornmeal so it does not appear to be sticking to the pan but the bottom 1/3 of the bread rips and separates from the rest of the loaf and the very bottom.